3 slices bacon
1 (10 oz) pkg frozen peas, thawed
1/2 c plus 2 T Romano cheese grated
1 package fresh baby spinach
2 c sliced fresh mushrooms
1 c red onion rings
3 hard boiled eggs, sliced
1/2 c mayonnaise
1/2 c sour cream
1 tsp splenda


Cook bacon till crisp, then crumble.

Combine 1/2 cup cheese with bacon.

In large bowl layer: spinach, cheese/bacon mixture, mushrooms, onions, eggs and peas.

Combine mayonnaise, sour cream & splenda. Mix well.

Spread mayonnaise mixture over salad to seal.

Sprinkle 2 T cheese over top.

Cover & refrigerate overnight.

Serves 8