Overnight Salad 2 (10 ounce) packages fresh spinach, torn 8 hard-cooked eggs, sliced 1 pound bacon, cooked and crumbled 1/2 pound mushrooms, sliced 2 large bunches Romaine, torn 3/4 cup chopped red onion 2 cups (16 ounces) sour cream 2 cups mayonnaise 1/2 cup lemon juice 1 teaspoon salt 1/4 teaspoon pepper 1/2 cup shredded Cheddar cheese 1 (10 ounce) package frozen peas, thawed In two 5-quart bowls, layer spinach, eggs, bacon, mushrooms, romaine and onions. Combine the sour cream, mayonnaise, lemon juice, salt and pepper; spread evenly over the salads. Sprinkle with cheese. Cover and chill 12-24 hours. Just before serving, add peas and toss. Yield: 50 servings (about 1 cup each).