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Layered Summer Salad  

Layered Summer Salad
Prep Time:
30 min
Total Time:
5 hr 30 min
Makes:
12 servings, 1 cup each
What You Need
 
4 cups torn spinach
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 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
Make It
 

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
 
Substitute
Prepare as directed, using KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese, KRAFT Light 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 romaine lettuce for the spinach.
K:2963v2 :75160
Average Rating  (272)
Rated  by yellowlab6 on 8/9/2008
" I made this when I was having company for dinner and it was delicious." 
See All Ratings & Comments See All Ratings and Comments
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Nutritional Information
Serving Size=with spinach

Nutrition Infomation

Calories
 180
Total fat
 15 g
  Saturated fat
 6 g
Cholesterol
 25 mg
Sodium
 230 mg
Carbohydrate
 7 g
  Dietary fiber
 2 g
  Sugars
 3 g
Protein
 6 g
Vitamin A
 40 %DV
Vitamin C
 20 %DV
Calcium
 15 %DV
Iron
 6 %DV
RecipeDetail