Layered Summer Salad

By cprzybyl

A little fresh basil in the dressing brings this make-ahead salad up-to-date. Substitute torn romaine lettuce for the spinach, if you like. For a dramatic presentation, serve this salad in a clear glass bowl. The salad must refrigerate for 5 hours, which is included in preparation time. This recipe is by Kraft.

Ingredients

• 4 cups torn spinach
• 1 1/2 cups shredded mild cheddar cheese, divided
• 2 cups sliced fresh mushrooms
• 1 small red onion, sliced, separated into rings
• 2 tomatoes, chopped
• 1 (10 ounce) package frozen green peas, thawed, drained
• 1/2 cup kraft mayo mayonnaise
• 1/2 cup sour cream
• 1 tablespoon chopped fresh basil
• 4 slices bacon, crisply cooked, drained and crumbled

Preparation

Step 1

Directions:

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

2 Mix mayo, sour cream and basil.

3 Spread over salad, completely covering top of salad (gently spread the mayonnaise mixture over the entire salad, sealing to the edges to lock in the taste).

4 Cover.

5 Refrigerate at least 5 hours.

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