Blue Ribbon Layered Salad

By ldelmas

Ingredients

• 4 cups loosely packed torn romaine lettuce
• 1 cup sliced radishes
• 2 cups frozen peas, thawed
• 1 red pepper, chopped
• 5 hard-cooked eggs, quartered
• 4 green onions, chopped
• 1 cup KRAFT Shredded Sharp Cheddar Cheese
• 4 slices OSCAR MAYER Bacon, cooked, crumbled
• 1/2 cup KRAFT Real Mayo Mayonnaise
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 Tbsp. sugar

Preparation

Step 1

PLACE lettuce in large clear bowl; cover with layers of next 7 ingredients.

MIX remaining ingredients until blended; spread over salad, completely covering top layer.

REFRIGERATE several hours. Toss just before serving.

kraft kitchens tipsVARIATION Prepare using KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. HOW TO SERVEUse tongs to easily toss the salad with the dressing.MAKE AHEADSalad can be refrigerated up to 24 hours before tossing and serving