4 c. shredded spinach or lettuce
1 1/2 c. shredded cheddar cheese, divided
2 c. mushrooms, sliced
1 small red onion, sliced, separated into rings
2 c. shopped fresh plum tomatoes
10 oz. frozen green peas, cooked and drained
1/2 c. mayonnaise
1/2 c. sour cream
1/4 c. fresh basil
4 slices bacon, crisply cooked and crumbled
Layer spinach, 1 c. of the cheese, mushrooms, onion, and tomatoes and peas in a 3 quart serving bowl
Mix mayo, sour cream, and basil. Spread over salad to seal; cover. Refrigerate at least 5 hours or overnight.
Sprinkle with remaining 1/2 c. cheese and bacon must before serving.
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