I don’t go to any summer function without this salad in tow. After making it for my closest friends and family, they want it all the time now. It’s pretty simple to do, and if I can make something I know will get eaten, it works for me! I don’t make this at home too much because it’s just me, and it doesn’t hold for very long. But, whenever I have summer company, this is getting tossed together for sure! Check out what they are saying about this recipe over at Recipe Lion:
“This salad looks great. I think it is such a good idea to layer it up like this. It makes eating the salad fun.”
Even the kids suddenly love salad when I make this… big surprise!
Ingredients
1 (8-ounce) package Philadelphia cream cheese, softened
1 cup Hellmann’s mayonnaise
1 cup Daisy sour cream
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 head lettuce, torn
2 tomatoes, chopped
1 cucumber, sliced
3 carrots, peeled and sliced
10 to 12 green onions, finely chopped
1 (8-ounce) package shredded sharp Cheddar cheese
1 pound bacon, crisply cooked and crumbled
Instructions
Blend together cream cheese, mayonnaise, sour cream and seasonings; cover and set aside.
Layer lettuce, tomatoes, cucumber, carrots and onions in a glass trifle dish or 13″x9″ glass baking pan.
Spoon cream cheese mixture over top.
Sprinkle with Cheddar cheese and bacon.
Cover and refrigerate until serving time.
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Quick Tip: Miracle Whip or salad dressing can be used in place of the mayo if you prefer.
Thanks again to Recipe Lion for this scrumptious summer recipe.
