6/8 c. greens (about 1 bunch spinach or 1 head of lettuce)
2 c. carrots, grated
1/2 c. celery, finely chopped
1 lb. frozen green peas
2 c. cheddar cheese, grated
3/4 lb. bacon, fried and crumbled
2 c. broccoli, chopped and briefly blanched (optional)
1-1/2 c. sour cream
1-1/2 c. mayonnaise
4 t. powdered sugar

6/8 c. greens (about 1 bunch spinach or 1 head of lettuce) 2 c. carrots, grated 1/2 c. celery, finely chopped 1 lb. frozen green peas 2 c. cheddar cheese, grated 3/4 lb. bacon, fried and crumbled 2 c. broccoli, chopped and briefly blanched (optional) 1 -1/2 c. sour cream 1 -1/2 c. mayonnaise 4 t. powdered sugar

In a large bowl, layer greens, carrots, celery, peas, cheese, bacon and broccoli (if desired). Mix sour cream, mayonnaise and powdered sugar and frost top of salad, sealing dressing to the edge of the bowl. Cover and refrigerate salad overnight or all day.

Note: this is prettiest in a clear glass bowl so the contracting colors can be seen.