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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I made this for Thanksgiving yesterday, and it turned out beautiful. So many different flavors. I tweaked the recipe a bit to my own taste. I added sliced cheddar, shredded mozzarella cheese and carrots and left out the peppers and eggs. The dressing looks wonderful, though we just used bottled Italian. You can put your own spin on it. Either way, it will be good. I will post the recipe how I found it. Ingredients:
4 cups washed and torn salad greens |
8 ounces boiled ham, diced |
2 ripe tomatoes, chopped |
1 bell pepper, seeded and chopped (green, red, or yellow) |
1 bunch radish, sliced |
1 (9 ounce) package frozen peas, thawed |
1 (2 7/8 ounce) can french-fried onions |
4 hard-boiled eggs |
1 cup mayonnaise |
1 cup buttermilk |
1/4 cup dijon mustard |
1 (1 ounce) package ranch dressing mix |
1/2 teaspoon dried dill weed |
Directions:
1. Layer salad ingredients in 3-quart glass bowl. Combine Dijon dressing ingredients in small bowl; mix well. Spoon onto salad just before serving (or use your favorite bottled dressing). Garnish as desired.
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