Ingredients
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4 cups torn spinach
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1 1/2 cups shredded mild cheddar cheese, divided
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2 cups sliced fresh mushrooms
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1 small red onion, sliced, separated into rings
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2 tomatoes, chopped
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1/2 cup kraft mayo mayonnaise
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1/2 cup sour cream
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1 tablespoon chopped fresh basil
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4 slices bacon, crisply cooked, drained and crumbled
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1 (10 ounce) package frozen green peas, thawed, drained
Instructions
- 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.