| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Ham, Salad | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Low-fat mayonnaise |
| 1/3 | c | Nonfat sour cream |
| 1 | t | Worcestershire sauce |
| 1/2 | t | Hot pepper sauce, such as |
| Tabasco | ||
| 1/4 | c | Crumbled blue cheese, about |
| 1 1/2 ounces | ||
| 1 | lb | Supermarket salad bar |
| ingredients packed | ||
| separately *note | ||
| 1 | c | Diced ham, about 5 ounces |
| 4 | Cherry tomatoes, halved | |
| Chopped nuts, optional | ||
| Servings, Can be doubled |
INSTRUCTIONS
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@polaris.net> on Apr 5, 1998
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