1 pound spinach, rinsed well
1 small red onion, sliced thin
1/2 cup thinly sliced celery
1 8-ounce can water chestnuts, drained and sliced
1 cup frozen peas, thawed
2 hard cooked eggs
1/2 cup mayonnaise
1/2 cup yogurt
1 teaspoon mustard seeds
2 ounces blue cheese, crumbled (1/3 cup)
3/4 pound bacon, cooked crisp
Coarse ground pepper
Wash and drain spinach. Place in a 3 to 4-quart glass dish. Top with layers of onion, celery, water chestnuts, peas, and eggs. In a small bowl, mix mayonnaise, yogurt, mustard seed, and blue cheese; spread over egg layer.
Cover and chill for at least two hours or next day.
Just before serving, crumble bacon over salad. Add pepper to taste.