Yield: 12 Servings
Measure | Ingredient |
---|---|
4 cups | Torn assorted salad greens |
4 mediums | Carrots -- julienned |
1½ cup | Cooked macaroni shells |
2 cups | Frozen peas -- thawed |
1 medium | Red onion -- diced |
¾ pounds | Fully cooked ham -- cubed |
⅓ cup | Swiss cheese -- shredded |
⅓ cup | Cheddar cheese -- shredded |
\N \N | Dressing: |
1 cup | Mayonnaise |
½ cup | Sour cream |
2 teaspoons | Dijon mustard |
1½ teaspoon | Chopped fresh basil or 1/2 |
\N teaspoon | Dried basil |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
2 \N | Hard-cooked eggs -- cut into |
\N \N | Wedges |
In a 3-qt glass bowl, layer greens, carrots, macaroni, peas, onion, 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.
Recipe By : Taste Of Home June/July '96