Shelly's Spinach Salad

 This recipe is always requested at family gatherings.

I got this recipe from my Aunt Sally, but then I made it so often that it became known as Shelly's Spinach Salad.  Aunt Sally didn't appreciate the name change.

INGREDIENTS

Large head of lettuce, chopped  (or 2 small)
1 Large bag of spinach, chopped and stems cut off
1 package 16 oz. Frozen Peas, thawed
1 bunch green onions, chopped
8  hard boiled eggs
3/4 lb. bacon, cooked and crumbles

2 cups real mayonnaise - (Hellman'a is great)
1 cup sour cream
1 Pkg. Hidden Valley Dry Dressing Mix, 4 oz.

DIRECTIONS

Mix together lettuce and spinach in a large bowl.
Add layers in the order listed.

Mix together mayo, sour cream and Hidden Valley Ranch mix.  Spread on top of salad.
Cover and refrigerate.

Mix just before serving

NOTES 
Best made the night before.
Sometimes I add another small bag of spinach.