6 cups torn spinach
2 cups cheddar cheese, divided
5 garden onions, sliced
2 tomatoes, chopped
6 mini sweet peppers, sliced
1 zucchini, halved and sliced
10 oz frozen green peas, cooked, drained, and cooled
1/2 cup real mayonnaise
1/2 cup sour cream
1/4 cup dried chives
3 boiled eggs, peeled and sliced
3 slices bacon, cooked and crumbled
In large glass bowl, layer spinach, 1 cup cheese, onions, tomatoes, sweet peppers, zucchini, and peas. In glass measuring cup mix together mayonnaise, sour cream, and chives. Spread over salad to cover. Top with eggs, remaining cheese, and bacon. Cover and refrigerate for 3-4 hours. Makes 10-12 servings.
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