| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Ham, Salad |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Low-fat mayonnaise |
| 1/3 |
c |
Nonfat sour cream |
| 1 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
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) |
|
2 |
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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