Salt & pepper
2 teaspoons sugar
1 pound bacon, cooked & crumbled
4 hard-boiled eggs, chopped
3/4 head iceberg lettuce, washed & dried
1 purple onion, thinly sliced
1 package raw frozen peas, thawed (any brand is fine)
1 cup low fat mayonnaise
1 cup low fat sour cream
2 ounces Parmesan cheese, grated
DRESSING
1 teaspoon each salt, paprika, celery seed & dry mustard
1/2 cup sugar
1/4 cup cider vinegar
1 cup oil (olive or vegetable)
SALAD: Using a large bowl, layer the following ingredients in order: spinach, sprinkled with salt, pepper and 1 teaspoon sugar; onions, peas, bacon and eggs. Top with combined mayonnaise and sour cream. Sprinkle with Parmesan cheese.
DRESSING: Mix all ingredients well in blender, except oil. Gradually add oil, blending well. Chill. (Using a wire whisk to blend works equally as well as blender.)
Makes 10 servings.