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Spring Layered Salad

1 (10-ounce) package mixed salad greens

6 plum tomatoes, chopped
8 kosher dill mini pickles, chopped
4 hard-cooked eggs, chopped
2 cup cubed ham
1 small red onion, chopped
3/4 cup Kraft Peppercorn Ranch Dressing

1. Place salad greens in bottom of large glass trifle or 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.

Recipe and photograph provided courtesy of Kraft Foods, Inc of The Association For Dressings and Sauces.