Layered basil salad
12 Servings
Ingredients
| Quantity | 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 | ||
Directions
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