1 package (10 ounces) frozen peas, thawed or at least partially thawed.
8 ounces bacon cooked and crumbled
1 bag (10 ounces) fresh spinach, torn into pieces
4 hard cooked eggs, shelled and sliced
4 scallions, both white and light green parts, chopped (I just cut with scissors, much easier)
1 can (8 ounces) sliced water chestnuts drained
1 bottle (15 ounces) ranch salad dressing
1/2 cup pregrated parmesan cheese
2 tablespoons chopped fresh parsley.

Layer spinach, egg slices, crumbled bacon, scallions, peas and water chestnuts in that order in a 4 quart glass servng bowl or trifle dish. I did three layers.

Pour the salad dressing over the salad then sprinkle with parmesan and parsley on top. Cover bowl with plastic wrap and place it in the refrigerator to chill for at least 1 hour, or preferably overnight.