| 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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