Layered ham and vegetable salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Low-fat mayonnaise |
| ⅓ | cup | Nonfat sour cream |
| 1 | teaspoon | Worcestershire sauce |
| ½ | teaspoon | Hot pepper sauce; (such as Tabasco) |
| ¼ | cup | Crumbled blue cheese; (about 1 1/2 ounces) |
| 1 | pounds | Supermarket salad bar ingredients; (packed separately) *note |
| 1 | cup | Diced ham; (about 5 ounces) |
| 4 | Cherry tomatoes; halved | |
| Chopped nuts; (optional) | ||
| 2 | Servings; Can be doubled | |
Directions
Note: including at least 4 vegetables (such as -- spinach, lettuce shredded carrots -- shredded red cabbage, peas and sliced mushrooms) Whisk first 4 ingredients in small bowl to blend. Mix in blue cheese.
Season dressing to taste with salt and pepper.
In 6-cup soufflè dish (preferably clear glass), alternate layers of salad bar ingredients and ham. Spread dressing over; arrange cherry tomato halves and nuts, if desired, atop dressing. Serve immediately or chill up to 8 hours.
Bon Appétit June 1995
Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 5, 1998