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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 12 |
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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. Ingredients:
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.
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