Lovely Layered Salad

By amberwherley

Ingredients

• 3 cups each tightly packed torn romaine lettuce and arugula leaves
• 2 cups each halved cherry tomatoes, sliced fresh mushrooms and blanched cut fresh green beans
• 1/2 red onion, thinly sliced, separated into rings
• 4 hard-cooked eggs, sliced
• 3/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
• 1/4 cup KRAFT Grated Parmesan Cheese
• 2 Tbsp. sugar
• 1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese

Details

Adapted from kraft.com

Preparation

Step 1

COMBINE salad greens in large bowl; top with layers of vegetables and eggs.

MIX mayo, Parmesan and sugar until blended; spread over eggs, completely covering salad. Sprinkle with cheddar.

REFRIGERATE 1 hour.

Kraft Kitchens Tips
Note
For best layering, reserve half of the combined salad greens; place remaining greens in bowl. Cover with layers of remaining ingredients as directed, starting at side of bowl and filling in center of each layer with some of the reserved greens.
How to Blanch the Green Beans
Add cut trimmed beans to saucepan of boiling water; cook 3 min. Drain beans, then immediately place in bowl of ice-cold water to stop the cooking process; drain.