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Layered Summer Salad


  • 4 C. spinach torn
  • 1-1/2 C. mild Cheddar cheese shredded
  • 2 C. fresh mushrooms sliced
  • 1 sm. red onion sliced and separated into rings
  • 2 tomatoes chopped
  • 1 (10-oz) pkg. frozen green peas thawed
  • 1/2 C. real mayonnaise
  • 1/2 C. sour cream
  • 1/4 C. fresh basil
  • 4 slices bacon crisply cooked, drained and crumbled


  • Layer spinach, 1 C. cheese, mushrooms, onions, tomatoes and peas in a 3-quart serving bowl. Mix mayonnaise, sour cream and basil. Spread over salad, completely covering top of salad. Cover and refrigerate for at least 5 hours. Sprinkle remaining 1/2 C. cheese and the bacon on top just before serving.