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From: Nancy,.SanFran

Bacon and Egg Layered Salad
Recipe By : Sun Sentinal, South Florida 06-28-2000
Makes 12 servings

1 small head romaine lettuce, torn into bite-size pieces
6 hard-cooked eggs, sliced
1 cup (4 ounces) shredded Swiss cheese
1 package (5 ounce) fresh baby spinach or regular spinach, torn into bite-size pieces
1 (10 ounce) package frozen sweet green beans, thawed and drained
1 small purple onion, thinly sliced and separated into rings
1 pound bacon, cooked, drained and crumbled (2 cups)
1 cup mayonnaise
1 (8 ounce) container sour cream
1 teaspoon sugar
1 cup (4 ounces) shredded cheddar cheese

Arrange the romaine lettuce in a 9x13-inch non-reactive baking dish. Layer atop the greens in this order: the sliced eggs, 1/4 cup Swiss cheese, the spinach, 1/4 cup Swiss cheese, the peas, 1/4 cups Swiss cheese, the onions, 1/4 cup Swiss cheese and the bacon.

Combine the mayonnaise, sour cream and sugar. Spread mixture over top of salad, sealing to the edge of the dish. Sprinkle with cheddar cheese. Cover and chill 8 hours. To serve, cut salad into squares.