LAYERED SUMMER SALAD

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Layered Summer Salad image

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.

Provided by CookingONTheSide

Categories     Onions

Time 5h30m

Yield 12 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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 (gently spread the mayonnaise mixture over the entire salad, sealing to the edges to lock in the taste).
  • Cover.
  • Refrigerate at least 5 hours.
  • Sprinkle with remaining 1/2 cup cheese and the bacon just before serving.

Nutrition Facts : Calories 170.6, Fat 11.3, SaturatedFat 5, Cholesterol 24.2, Sodium 244.5, Carbohydrate 10.9, Fiber 2.7, Sugar 4.3, Protein 7.3

*** Explore more Layered Summer Salad Recipes »

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    #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #salads     #vegetables     #american     #refrigerator     #summer     #seasonal     #mushrooms     #onions     #tomatoes     #taste-mood     #savory     #equipment     #presentation     #served-cold

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