Layered Summer Salad Recipe

  • 4 cups shredded lettuce or spinach
  • 1 1/2 cups KRAFT Shredded Mild Cheddar Cheese, divided
  • 2 cups sliced mushrooms
  • 1 small red onion, sliced and separated into rings
  • 2 cups chopped fresh plum tomatoes
  • 1 (10 ounce) package frozen green peas, cooked, drained
  • 1/2 cup KRAFT Mayo Real Mayonnaise
  • 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1/4 cup chopped fresh basil
  • 4 slices OSCAR MAYER Bacon, crisply cooked, crumbled
  1. Layer spinach, 1 cup of the cheese, mushrooms, onion, tomatoes and peas in 3-qt. serving bowl.
  2. Mix mayo, sour cream and basil. Spread over salad to seal; cover. Refrigerate at least 5 hours or overnight.
  3. Sprinkle with remaining 1/2 cup cheese and bacon just before serving.