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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


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.