http://www.kraftrecipes.com/recipes/make-ahead-mexican-salad-53490.aspx?cm_mmc=eml-_-rbe-_-20110607-_-1086
Layered Summer Salad
4 cups torn romaine lettuce
1-1/2 cups KRAFT Shredded Mild Cheddar Cheese, divided
2 cups sliced fresh mushrooms
1 small red onion, sliced, separated into rings
2 tomatoes, chopped
1 pkg. (10 oz.) frozen peas, thawed
1/2 cup KRAFT Real Mayo Mayonnaise
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh basil
4 slices OSCAR MAYER Bacon, cooked, crumbled
LAYER lettuce, 1 cup cheese, mushrooms, onions, tomatoes and peas in 3-qt. bowl.
MIX mayo, sour cream and basil; spread over salad, completely covering top of salad.
TOP with remaining cheese and bacon. Refrigerate 5 hours.
Variations:
Substitute fresh spinach for the romaine.
Prepare using KRAFT 2% Milk Shredded Cheddar Cheese, KRAFT Light Mayo Reduced Fat Mayonnaise and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Make-Ahead Mexican Salad
What You Need
1 pkg. (16 oz.) torn iceberg lettuce
1 can (15 oz.) black beans, rinsed
4 tomatoes, chopped
1 cup TACO BELLŪ HOME ORIGINALSŪ Thick 'N Chunky Salsa
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
2 green onions, sliced
2 cups broken baked tortilla chips
LAYER lettuce, beans and tomatoes in 4-1/2-qt. serving bowl.
MIX salsa and sour cream; spread over salad to seal. Sprinkle with cheese and onions. Refrigerate several hours.
SPRINKLE with chips just before serving; toss lightly.
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