Layered Summer Salad

Ingredients

4 cups torn spinach
1 ½ cups shredded mild cheddar cheese, divided
2 cups sliced fresh mushrooms
1 small red onion, sliced, separated into rings
2 tomatoes chopped
1 package (10 oz.) frozen green peas, cooked, drained and cooled
½ cup real mayonnaise
½ cup sour cream
¼ cup chopped fresh basil
4 slices bacon, crisply cooked, drained and crumbled

Layer spinach, 1 cup of the cheese, the mushrooms, onions, tomatoes and peas in a 3-quart serving bowl. Mix mayo, sour cream and basil. Spread over salad, completely covering top of salad. Cover, refrigerate at least 5 hours. Sprinkle with remaining ½ cup cheese and the bacon just before serving. Makes 12 servings.