Ham and veggies may be the co-stars of this layered salad, but let's hear it for the supporting cast—which includes a blend of cheeses and Dijon mustard.
What You Need
Original recipe yields 12 servings
6 cups torn romaine lettuce
2 pkg. (7.5 oz. each) OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped
2 cups cooked cubed red potato es
1-1/2 cups frozen peas
3 stalks celery, sliced
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
1/3 cup MIRACLE WHIP Light Dressing
1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 tsp. GREY POUPON Dijon Mustard
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Let's Make It
Spread lettuce onto bottom of 8- or 9-inch square dish; top with layers of ham, vegetables and cheese.
Mix remaining ingredients until blended; spread over cheese.
Refrigerate several hours or until chilled.
Serve with your favorite fresh fruit.
Make it Easy
Use an off-set spatula to spread the dressing mixture evenly over top of layered salad.
Prepare using your favorite torn salad greens.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, about 1 cup 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.