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

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