Layered Basil Salad Jan Peterson
4 cups assorted salad green
4 medium carrots, julienned
1 1/2 cups cooked macaroni shells
2 cups frozen peas, thawed
1 medium red onion, diced
3/4 pound cooked ham, cubed
1/3 cup shredded Swiss cheese
1/3 cup shredded cheddar cheese
Dressing
1 cup mayonnaise
1/2 cup sour cream (or yogurt)
2 tsp. Dijon mustard
1 1/2 tsp. chopped basil
1/2 tsp. salt
1/4 tsp. pepper
2 hard cooked eggs, cut into wedges
In a 3 1/2 qt. glass bowl, layer greens, carrots, macaroni, peas, onions, ham and cheeses. In a small bowl, combine the first six dressing ingredients; spread over salad. Garnish with eggs if desired. Cover and chill for several hours.