This blast from the past is a refreshing make-ahead salad for your summer cookouts. Chances are your mother (or grandmother) made a salad like this: layers of lettuce or spinach, cheese, bacon and peas, all topped with a mayonnaise-based dressing and chilled overnight.
The 2009 version features more vegetables, a lighter dressing, and turkey bacon. And guess what? It's just as popular today as it was back then. I served this at a cookout with burgers, turkey sausage and chips.
Layered Salad Serves 8 - 10
4 cups baby spinach leaves (one box) 1/2 cup shredded cheddar cheese 2 cups sliced fresh mushrooms 1/2 small red onion, sliced very thin 8 grape or cherry tomatoes, quartered 1 cup cooked green peas, chilled 1/2 cup light Ranch dressing 1/4 cup light mayonnaise 1/4 cup chopped fresh basil 4 strips turkey bacon, cooked and crumbled
Layer ingredients in a bowl as follows: spinach, cheese, mushrooms, onion, tomatoes and peas. Combine Ranch dressing, mayo and basil. Spread over top of salad. Cover and chill for 4 hours or overnight. Before serving, top with crumbled bacon. Serve.