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In a clear glass bowl, if available, place a layer of spinach. Place eggs on top of spinach; sprinkle with salt and pepper. Follow with green onions, bacon, lettuce, peas, and more salt and pepper. Mix equal parts of mayonnaise and sour cream and spread over top of salad; do not stir. Completely cover salad. Sprinkle with grated cheese. Cover with plastic wrap and refrigerate at least 8 hours or overnight. When serving, dig to the bottom!
Korean Salad
Salad;
1/2 10 oz. bag spinach, tom in pieces
1/2 of a 1 lb. can of bean sprouts, drained
1- 5 oz. can water chestnuts,
97.3%