SALADS: BLUE RIBBON LAYERED SALAD(click here to print)

                                                       

BLUE RIBBON LAYERED SALAD

4

cups  loosely packed torn romaine lettuce

1

cup  sliced radishes

2

cups  frozen peas, thawed (omit for low carb)

1

 red pepper, chopped

5

 hard-cooked eggs, quartered

4

 green onions, chopped

1

cup  KRAFT Shredded Sharp Cheddar Cheese

4

slices  OSCAR MAYER Bacon, cooked, crumbled

1/2

cup  KRAFT Real Mayo Mayonnaise

1/2

cup  BREAKSTONE'S or KNUDSEN Sour Cream

1

Tbsp.   Splenda or Stevia

Make It

PLACE lettuce in large clear bowl; cover with layers of next 7 ingredients.
MIX remaining ingredients until blended; spread over salad, completely covering top layer.
REFRIGERATE several hours. Toss just before serving.

Kraft Kitchens Tips

Use tongs to easily toss the salad with the dressing.

Make Ahead

Salad can be refrigerated up to 24 hours before tossing 

10 servings. 9 carbs per serving

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