Overnight Buffet salad

1 large bunch spinach
1 head red leaf lettuec
1 head butter lettuce
1 (10 oz.) pkg. frozen peas
1/3 cup chopped green onion
4 hard-boiled eggs, grated
1/2 lb bacon, cooked and crumbled
1 (1.5 oz.) double pkg. Ranch-style salad dressing mix
2 cups mayonnaise
1/2 pint sour cream (1 cup)
1/2 pint plain yogurt (1 cup)
Tomato wedges
Green pepper, sliced in rings
Sliced ripe olives
Hard-cooked eggs, sliced or cut in wedges

Wash spinach and lettuce. Tear into small pieces, wrap in paper towels and refrigerate several hours or overnight until dry and crisp.

In a 13 X 9-inch baking dish, layer half the spinach, lettuce, peas, onion, grated eggs and bacon; repeat layers.

In a small bowl, combine dry salad dressing mix, mayonnaise, sour cream and yogurt. Spread prepared dressing over entire top of salad making sure edges are covered. Cover with plastic wrap and refrigerate overnight.

To serve salad, garnish top with tomatoes, green pepper rings, olives and slices or wedges of hard-cooked eggs. Makes 12 servings.