Layered Salad

I have no idea if my memory is correct, but I think I remember Dad coming home from something at the drugstore where Ruth (or one of the other nurses) had made this salad. Dad was hooked! It's one of the few, if not only times, I remember Dad liking something so much that he got the recipe and and started making this himself....many times from that point forward. (I want to think this was around the early 80's but I am not certain.) It became a staple for Christmas Eve dinner and at some point was delegated to me. I generally make an additional, small casserole (or a section of a very large one) without the bacon so our family non-carnivores can enjoy it as well :)  Annie

2 - 3 c. fresh spinach, chopped

1 t salt

1/4 t pepper

1 T sugar

1 lb. bacon, cooked and crumbled

6 hard-boiled eggs, sliced

2 - 3 c. lettuce, shredded

8 oz. can sliced water chestnuts

1 t salt

1/4 t pepper

1 T sugar

10 oz. package frozen peas, uncooked/thawed

1/2 c Bermuda onions or scallions, sliced

1 c mayonnaise

1 c Miracle Whip

1 - 2 c Swiss cheese, shredded

Sprinkle raw spinach over the bottom of a casserole dish. Sprinkle salt, pepper and sugar over spinach. Top with the following layers; bacon, lettuce, eggs and water chestnuts. Sprinkle again with salt, pepper and sugar. Layer peas and then sliced onions. Combine equal parts mayonnaise and Miracle Whip and spread across entire top of salad. Spread shredded cheese across top. Refrigerate for at least 12 hours before serving and overnight is best. Serves 8 - 12.

I've always found I need more mayo and MW mixture and more cheese than this indicates to cover the top entirely. When I make it for Christmas I always double the spinach, lettuce and maybe water chestnuts but not everything else. I probably add about 3 more eggs and a half package of peas. I don't usually add more bacon or onions and I don't think I change the seasonings.