June 2008 LAYERED SUMMER SALAD (or 7 layer salad with a hint of basil) 4 cups torn spinach (or use torn romaine) 1 1/2 cups 2% shredded cheddar cheese, divided 2 cups sliced fresh mushrooms 1 small red onion, sliced, separated into rings 2 tomatoes, chopped 1 package (10 oz or more) frozen green peas, thawed 1/2 cup fat free or reduced fat mayo 1/2 cup fat free or reduced fat sour cream 1/2 cup chopped fresh basil 1/4 cup bacos™ or vegetarian bacon crumbled...or the real stuff Layer spinach, 1 cup cheese, mushrooms, onions, tomatoes, and peas in a 3 quart serving bowl. (looks better if its glass so you can see the layers) Mix mayo, sour cream and basil. Spread over salad, completely covering top of salad. Cover and refrigerate at least 5 hours. Sprinkle with remaining 1/2 cup cheese and the "bacon" just before serving. Makes 12 (1 cup) servings This is a weird one to figure out the exchanges on...If using light everything and having 2 cups count as 1 1/2 veggie, 1 protein, 1/2 carb/starch and 1 fat. Adapted from Kraft Food & Family Summer 20008 Archived Recipes Copyright 2002-2007 - Lisa Merrill