Layered Summer Salad

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Additional Time:
5 hrs 35 mins
Total Time:
5 hrs 35 mins
Servings:
12
Yield:
12 servings, 1 cup each

Ingredients

  • 4 cups shredded lettuce or spinach

  • 1 ½ cups KRAFT Shredded Mild Cheddar Cheese, divided

  • 2 cups sliced mushrooms

  • 1 small red onion, sliced and separated into rings

  • 2 cups chopped fresh plum tomatoes

  • 1 (10 ounce) package frozen green peas, cooked, drained

  • ½ cup KRAFT Mayo Real Mayonnaise

  • ½ cup BREAKSTONE'S or KNUDSEN Sour Cream

  • ¼ cup chopped fresh basil

  • 4 slices OSCAR MAYER Bacon, crisply cooked, crumbled

Directions

  1. Layer spinach, 1 cup of the cheese, mushrooms, onion, tomatoes and peas in 3-qt. serving bowl.

  2. Mix mayo, sour cream and basil. Spread over salad to seal; cover. Refrigerate at least 5 hours or overnight.

  3. Sprinkle with remaining 1/2 cup cheese and bacon just before serving.

Size-Wise

Enjoy this serving of salad at a summer get together, with a serving of your favorite grilled lean meat!

Substitute

Prepare as directed, using KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese, KRAFT Mayo Light Mayonnaise and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.