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Salads & sides

Blue Ribbon Layered Salad

Blue Ribbon Layered Salad recipe
photo by:kraft
Layered with hard-cooked eggs, cheddar cheese and crumbled bacon, is it any wonder this salad gets blue-ribbon status?
time
prep:
15 min
total:
3 hr 15 min
servings
total:
10 servings, 1 cup each

What You Need

4
cups  loosely packed torn romaine lettuce
1
cup  sliced radishes
2
cups  frozen peas, thawed
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.  sugar

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

Variation
Prepare using KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
How to Serve
Use tongs to easily toss the salad with the dressing.
Make Ahead
Salad can be refrigerated up to 24 hours before tossing and serving.
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