Ingredients
Take 6 cups shredded salad greens (iceberg, napa cabbage or romaine), 1 cup Kraft Shredded Cheddar & Monterey Jack Cheese and 1/3 cup each Miracle Whip Light Dressing and Light Sour Cream and mix & match your recipe from these options:

Add-in possibilities:

2 cups chopped cooked chicken 1-1/2 cups grated carrots, 1 cup bean sprouts, 1/2 cup sliced radishes  1 Tbsp. minced fresh ginger; 2 green onions, chopped

2 cups chopped cooked ham 2 cups cubed cooked potatoes; 1-1/2 cups frozen peas; 3 stalks celery, sliced  2 tsp. Grey Poupon Dijon Mustard 

2 cans (6 oz. each) tuna, drained, flaked 2 cups blanched green beans, cut into 1-1/2-inch lengths; 1/4 cup sliced pitted black olives  2 hard-cooked eggs, sliced; 2 Tbsp. Real Bacon Bits
 
meatless: 1 can (19 oz.) black beans, drained 1/2 cup each chopped red and green pepper; 1 can (12 oz.) whole kernel corn, drained,  2 Tbsp. Salsa; 12 tortilla chips, crushed

Then follow our simple steps:
Spread salad greens onto bottom of 8- or 9-inch square glass dish; top with meat. 
Add layers of vegetables, add-ins and cheese. 
Combine dressing and sour cream; spread evenly over cheese. Cover and refrigerate at least 12 hours or overnight.

Source:  Kraft Canada