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.