Use that leftover Easter ham to make a delicious layered salad with hard-cooked eggs, mixed greens, tomatoes, pickles, red onions and ranch dressing.
What You Need
Original recipe yields 6 servings
1 pkg. (10 oz.) torn mixed salad greens
6 plum tomatoes, chopped
8 CLAUSSEN Kosher Dill Mini Pickle s, chopped
4 hard-cooked egg s, chopped
1-1/2 cups cubed ham
1 small red onion, chopped
3/4 cup KRAFT Peppercorn Ranch Dressing
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Let's Make It
Place greens in bottom of large salad bowl.
Layer tomatoes, pickles, eggs, ham and onions over greens in bowl.
Spread dressing evenly over top of salad. Refrigerate at least 1 hour before serving.
Serve this main dish salad with a slice of whole grain bread and a glass of fruit juice for a well-rounded meal.
Use an egg slicer to quickly chop hard-cooked eggs. Slice the egg in one direction, then carefully rotate the egg 90° and slice again.
Substitute 1 cucumber, chopped, for the pickles.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.