Layered Summer Salad

Layered Summer Salad

Prep Time:
30 minTotal Time:
5 hr 30 minMakes:
12 servings,
1 cup each

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

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 TipsSubstitutePrepare as directed, using KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese, KRAFT Light Mayonnaise and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.