Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Mayonnaise |
| 1 cup | Sour cream |
| ¼ cup | Milk |
| 2 tablespoons | Prepared mustard |
| 4 cups | Salad greens; torn |
| ½ pounds | Ham; cooked and cut into julienne strips |
| 2 cups | Cheddar cheese; shredded |
| 8 ounces | Mostaccioli pasta; cooked, cooled, rinsed and drained |
| 1 small | Red onion; sliced into rings |
| 10 ounces | Frozen peas; thawed |
In small bowl combine mayonnaise, sour cream, milk and mustard; stir until smooth. Place salad greens in bottom of large glass bowl. Layer with ham, cheese, mostaccioli, onion and peas. Spread mayonnaise mixture evenly over peas. Cover tightly with plastic wrap; chill at least 4 hours or overnight.
Toss just before serving.
NOTES : 1. Salad greens may include spinach, romaine, iceburg lettuce, etc.
2. We like it better with about ¾ of the 10 oz. package of peas instead of the whole package.
Recipe by: Mueller's Pasta
Posted to recipelu-digest Volume 01 Number 462 by Sewgoode <Sewgoode@...> on Jan 6, 1998