13 Reviews

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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.

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DuChick August 05, 2008

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

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Quail2 September 04, 2011

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.

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Brenda's Kitchen September 01, 2011

Well, I don't know what happened, but I found that amount of fresh basil waaaaay to overwhelming. Could I have the wrong variety of basil? Not sure what kind you used, but it was way too much and everyone didn't like it. We ended up throwing the whole dish out. I love the other ingredients, and wished we didn't put the dressing on top! Next time no basil for us.

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Shelvin July 10, 2010

Loved this one! I did make a couple of changes: Used a spring mix, omitted the mushrooms and used colby jack cheese. Also added a splash of red wine vinegar to the dresssing. Thanks for posting this fantabulous recipe!

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Cooking Jane doe July 06, 2010

DH madethis for our 4th of July picnic and it was great. Specially the dressing which made it really special. Afraid he didn't quite understand the concept of layering so the veggies where all mixed but I did catch him in time to layer the topping and it was still so pretty - maybe even easier to dish out with the veggies mixed. He did everything (except for the layering) exactly as directed and couldn't have been happier. For ease in prep we used pre-mixed salad greens in a wild mix and another of baby spinach greens and fresh basil from the garden. It was also nice that it could be made early and put in the fridge to wait for serving. Thanks Lainey for a great recipe.

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Bonnie G #2 July 05, 2009

I had two BBQ's one weekend, and I made a 9x13 dish of this salad for each one. It was a HUGE hit at both! I was even told it was "bangin." This will be my new go-to dish to bring to events. Thanks Lainey!!!

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Chef Argyle September 23, 2011

I was a bit skeptical,,,,,Thought the ingredients(peas) didn't go...But they did! I did add a splash of red wine vinegar to the dressing just to make it a lil more spreadable. Actually held up for the next day! Does spinach just do well like that or is it the dressing...???

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amy.rua September 06, 2011

this saild is great im not a mushroom eater so i would leave out them
and used fresh strawberrys i served this at a family get togther last year
with leaving in fred over night it stay crisp and fresh

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msbink August 30, 2011

Loved it - took it to a Luncheon of 12 today, and it was raved about! The only change I made was I used Tex-Mex shredded cheese which had a bit of Jalepenale in it, and I used a spice mixture of basil, parsley, margoram and oregano, which I use in everything. Will make this one often. It definitely needs the five hour refrigeration for all the flavors to blend.

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lilivic June 24, 2010
Layered Summer Salad