Ingredients for After Easter Layered Salad
- 6 cups mixed salad greens
- 2 cups sliced plum tomatoes
- 1 cup sliced baby dill pickles
- 6 hard-boiled eggs, sliced
- 2 cups diced cooked ham
- 1/2 cup thinly sliced red onion
- 1 cup peppercorn ranch dressing
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How to Make After Easter Layered Salad
- Wash and thoroughly dry 6 cups of mixed greens. Place them gently in the bottom of a large (at least 10-quart) glass or clear bowl.
- Layer 2 cups of sliced tomatoes over the greens.
- Add a layer of 1 cup of sliced dill pickles.
- Arrange 6 hard-boiled eggs, sliced, over the pickles.
- Top with 2 cups of diced cooked ham.
- Sprinkle 1/2 cup thinly sliced red onion over the ham.
- In a small bowl, whisk together your favorite creamy salad dressing (about 1 cup). Pour evenly over the top layer of the salad.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld. This can be prepared up to 24 hours in advance for best results.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
12g
Fat
20g
Carbs
1g
