Shamrock Salad

4 cups torn spinach
1 cup shredded Swiss cheese
1 1/4 cups frozen peas, thawed
1/2 cup pumpkin or sunflower seeds, toasted
1/4 cup sliced radishes
2 hard boiled eyes, sliced
1 1/2 cups cauliflower flowerets
1/2 cup shredded carrots
4 cups torn iceburg lettuce

Dressing:
3/4 cup frozen peas, thawed
1/2 cup mayonnaise
3 oz. cream cheese softened
1 tbsp. milk
1 tbsp. lemon juice
1/4 tsp. garlic powder
dash hot pepper sauce
1/4 cup Swiss cheese, grated
2 tbsp. pumpkin or sunflower seeds, toasted
cherry tomatoes
Green pepper sliced from the bottom (slices should look like shamrocks)

1. Place spinach in the bottom of a large glass bowl. Top with the 1 cup shredded cheese, 1 1/4 cups of peas, and 1/2 cup seeds, radishes, egg slices, cauliflower, carrot and lettuce.
2. In a blender combine 3/4 cup peas with mayo; add the next 6 ingredients. Cover; blend until smooth.
3. Spread mixture over top of salad. Cover and refrigerate several hours.