1 head iceberg lettuce
1 teaspoon sugar
Salt & pepper to taste
6 hard-cooked eggs, finely chopped
1/2 pound boiled ham, cut in julienne strips (opt.)
1 (10 ounce) package frozen peas, thawed
1 small red Bermuda onion, sliced
1/2 pound Swiss cheese, cut in julienne strips
1 cup sour cream
2 cup mayonnaise
Tear spinach and lettuce into bite-size pieces. Arrange spinach on bottom of a deep rectangular dish or straight-sided glass bowl. Sprinkle with 1/2 teaspoon of the sugar, salt and pepper. Add layers of eggs, ham and lettuce. Sprinkle with remaining sugar, salt and pepper. Add layers of peas, onion slices and Swiss cheese. Mix sour cream and mayonnaise and spread mixture over salad. Cover dish and refrigerate overnight. Toss before serving.
Makes 10 servings.