| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 2 | -6 | ||
INGREDIENTS
INSTRUCTIONS
DRESSING SALAD 1 pkg (8-oz) cream cheese, softened 1 cup mayonnaise 1 cup sour cream 1 teaspoon dried ground basil leaves 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 head iceberg lettuce, chopped 2 large tomatoes, chopped 1 large cucumber, sliced 4 large carrots, peeled and sliced 10 green onions, finely chopped 2 cups(8-oz.) grated sharp Cheddar cheese 1 lb. bacon, cooked and crumbled For dressing, combine all ingredients in a medium bowl; blend well using medium speed of an electric mixer. Cover and set aside. For salad, layer vegetables and cheese in desired order in a trifle bowl or large glass container. Spread dressing evenly over vegetables. Garnish with crumbled bacon. Cover and store in refrigerator. Yield: about 10 servings
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