Layered basil salad

Yield: 12 Servings

Measure Ingredient
4 cups Torn assorted salad greens
4 mediums Carrots -- julienned
1½ cup Cooked macaroni shells
2 cups Frozen peas -- thawed
1 medium Red onion -- diced
¾ pounds Fully cooked ham -- cubed
⅓ cup Swiss cheese -- shredded
⅓ cup Cheddar cheese -- shredded
Dressing:
1 cup Mayonnaise
½ cup Sour cream
2 teaspoons Dijon mustard
1½ teaspoon Chopped fresh basil or 1/2
teaspoon Dried basil
½ teaspoon Salt
¼ teaspoon Pepper
2 Hard-cooked eggs -- cut into
Wedges

In a 3-qt glass bowl, layer greens, carrots, macaroni, peas, onion, ham and cheeses. In a small bowl, combine the first six dressing ingredients; spread over salad. Garnish with eggs if desired. Cover and chill for several hours.

Recipe By : Taste Of Home June/July '96

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