Layered Spinach Salad

1 large bunch fresh spinach
8 slices bacon, cooked, drained and crumbled
1 cup fresh bean sprouts
1 cup chopped celery
3 green onions, finely chopped
1 package (10 oz.) frozen small peas, thawed
1 cup shredded Cheddar
1 cup sour cream
1 cup mayonnaise
2 t. powdered sugar
1 can (8 oz) sliced water chestnuts

Wash, dry and stem spinach; tear into bite-sized pieces. In a 9x13 dish layer as follows:
Spinach, bacon, sprouts, celery, green onion, peas and cheese. Mix together sour cream, mayo and sugar; frost salad and top with water chestnuts. Refrigerate all day or overnight before serving.