This savory ham and egg salad is a great way to use the summer's best tomatoes, cucumbers and other farmers' market favorites.
What You Need
Original recipe yields 8 servings
2 cups cherry tomatoes, halved
1 small cucumber, peeled, seeded and finely chopped
1 small red pepper, finely chopped
1 cup frozen corn, thawed
4 oz. (1/2 of 8-oz. pkg.) CRACKER BARREL Vermont Sharp-White Cheddar Cheese, finely chopped
4 oz. OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped
8 radishes, sliced
1/4 cup chopped fresh chives
3 cups tightly packed torn Boston lettuce
6 hard-cooked egg s, quartered
1 cup KRAFT Honey Mustard Dressing
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Let's Make It
Combine first 8 ingredients.
Cover 8 serving plates with lettuce; top with tomato mixture and eggs.
Drizzle with dressing just before serving.
Serve with a glass of fat-free milk and whole-wheat roll to round out the meal.
Prepare using OSCAR MAYER CARVING BOARD Oven Roasted Turkey Breast.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.