Layered Spinach Salad

By McLean

Ingredients

• 4 cups loosely packed shredded fresh spinach
• 1 1/2 cups shredded mild cheddar cheese, divided
• 2 cups sliced fresh mushrooms
• 1 small red onion, sliced, separated into rings
• 2 (10 oz.) packages frozen peas, thawed
• 3/4 cup mayo
• 1/2 teaspoon dill weed
• 1/2 teaspoon sugar
• 4 slices bacon, cooked, crumbled

Preparation

Step 1

Layer spinach, 1 cup cheese, mushrooms, onions, and peas in 2 1/2 quart bowl. I use a clear glass bowl.

Mix mayo, dill weed and sugar; spread over salad, completely covering top of salad.

Refrigerate 5 hours.

Top with remaining cheeses and bacon just before serving.