Layered Summer Salad

By 11650

Ingredients

• 4 cups torn romaine lettuce
• 1-1/2 cups KRAFT Shredded Mild Cheddar Cheese, divided
• 2 cups sliced fresh mushrooms
• 1 small red onion, sliced, separated into rings
• 2 tomatoes, chopped
• 1 pkg. (10 oz.) frozen green peas, thawed, drained
• 1/2 cup KRAFT Real Mayo Mayonnaise
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup chopped fresh basil
• 4 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled

Details

Servings 12
Adapted from kraftfoods.com

Preparation

Step 1

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

MIX mayo, sour cream and basil. Spread over salad, completely covering top of salad. Cover. Refrigerate at least 5 hours.

SPRINKLE with remaining 1/2 cup cheese and the bacon just before serving.

*Kraft KItchens Tips*

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 Light Mayo Reduced Fat Mayonnaise and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Special Extra:
For a dramatic presentation, serve this salad in a clear glass bowl.

Substitute:
Substitute torn spinach for the lettuce.

Nutrition Information Per Serving: 190 calories, 15g total fat, 6g saturated fat, 25mg cholesterol, 220mg sodium, 7g carbohydrate, 2g dietary fiber, 4g sugars, 6g protein, 45%DV vitamin A, 25%DV vitamin C, 15%DV calcium, 4%DV iron.