Layered Summer Salad

Lainey6605's Note:

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.

• Total Time: 5 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 5 hrs

Ingredients:

Servings: 12

• 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

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.

Reviews

[DuChick]

Oh, this is so good! I lightened the calories and fat content by using 2% cheese, FF mayo and FF sour cream. I subbed the red onion (ran out) with green onions and also added a tsp. of Splenda to the dressing mix. It seemed like it needed a bit of sweetness. Beautiful presentation in a glass bowl and so easy to throw together! Thanks Lainey! Be sure to let this sit to allow the flavors to mingle! MERP'd for Photo Tag.

[Quail2]

Perfect! Loved that I could assemble ahead and is so pretty in glass bowl. We liked the 1 tablespoon basil amount.

[Brenda's Kitchen]

This salad is wonderful. I saw the comment from Shelvin about the bazil & only added just a sprinkle. Also added a layer of cooked macaroni. I loved it.