1 head iceberg lettuce, torn in small pieces
1 bunch watercress, torn in small pieces (optional)
1 (10 oz) package frozen tiny peas, thawed, not cooked
1 bunch scallions, sliced
1/2 pound bacon, fried and crumbled
6 ounces Swiss cheese, shredded
4 eggs, hard boiled, diced
1 cup mayonnaise
1/2 cup sour cream

Layer in bowl the first seven ingredients in the same listed order. Mix the mayonnaise with sour cream and spread on top of salad, be sure salad is completely covered with dressing. Cover with plastic wrap and refrigerate overnight. Serve without mixing.

Blueberry Jello Salad

2 (3 oz ea) pkgs blackberry Jello
2 c boiling water
1 (15 oz) can blueberries
1 (8-1/4 oz) can crushed pineapple
1 (8 oz) pkg cream cheese
1/2 pint sour cream
1/2 c sugar
1 tsp vanilla
1/2 c chopped pecans
2 qt flat dish

Dissolve gelatin in boiling water; stir till dissolved. Drain fruit, reserving liquid and measure to 1 cup, adding water if necessary. Add to Jello mixture. Stir in drained fruit, pour into flat dish. Cover and refrigerate till firm. Combine cream cheese, sour cream, sugar and vanilla; whip till smooth. Spread on top of firm Jello. Sprinkle pecans over creamed layer. Cover and refrigerate until ready to serve.