Serve this main dish salad with a slice
of whole grain bread and a glass of fruit juice for a well-rounded
meal.
After Easter Layered Salad
- 1 (10-ounce) bag mixed salad greens
6 plum tomatoes, chopped
8 CLAUSSEN Kosher Dill Mini Pickles, chopped *
4 hard-cooked eggs, chopped
2 cups cubed ham
1 small red onion, chopped
3/4 cup KRAFT Peppercorn Ranch Dressing
- PLACE greens in bottom of large salad
bowl.
- LAYER tomatoes, pickles, eggs, ham and
onion over greens in bowl.
- SPREAD dressing evenly over top of salad.
Refrigerate 1 hour or until ready to serve.
Makes 6 (2 cup) servings.
*Substitute 1 cucumber, chopped, for pickles.
Shortcut:
Use an egg slicer to quickly chop hard-cooked eggs. Slice the
egg in one direction, then carefully rotate the egg 90° and
slice again.
Nutrition (per serving): Calories 270;
Total fat 20g; Saturated fat 4.5g; Cholesterol 175mg; Sodium
1300mg; Carbohydrate 9g; Dietary fiber 2g; Sugars 5g; Protein
15g; Vitamin A 25%DV; Vitamin C 35%DV; Calcium 8%DV; Iron 10%DV
Recipe and photograph provided courtesy
of Kraft Food, Inc.
