Layered Summer Salad

I've tried a few seven layer salad recipes before, but this one is my favorite. The reason is because of the dressing. The other salads had this mayo-sugar dressing that I just didn't care for. This one calls for mayo, sour cream, and fresh basil. The basil MAKES this salad, giving it a fresh taste. I love it! (Of course, you can add or subtract any other items you would want for your salad. Next time I'm adding cucumber and maybe some hard boiled eggs...)

Layered Summer Salad
Makes: 12 servings, 1 cup each
Kraft recipes

4 c. torn spinach (or romaine)
1 1/2 c. shredded mild Cheddar cheese, divided
2 c. sliced fresh mushrooms
1 small red onion, sliced, separated into rings
1 (10oz.) pkg. frozen green peas, cooked, drained and cooled
1/2 c. mayo
1/2 c. sour cream
1/4 c. chopped fresh basil
4 sliced bacon, crisply cooked, drained and crumbled

1. Layer spinach, 1 c. of cheese, mushrooms, onions, tomatoes and peas in 3-qt. serving bowl.

2. Mix mayo, sour cream and basil. Spread over salad, completely covering top of salad. Cover. Refrigerate at least 5 hours.

3. Sprinkle with remaining 1/2 c. cheese and the bacon, just before serving.