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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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The basil in the dressing makes this salad stand out from the usual layered ones. The colorful ingredients look beautiful and taste wonderful together. It's especially impressive on a potluck buffet. -Marcy Cella, L'Anse, Michigan Ingredients:
4 cups torn assorted salad greens |
4 medium carrots, julienned |
1-1/2 cups cooked macaroni shells |
2 cups frozen peas, thawed |
1 medium red onion, diced |
3/4 pound fully cooked ham, cubed |
1/3 cup shredded swiss cheese |
1/3 cup shredded cheddar cheese |
dressing: |
1 cup mayonnaise |
1/2 cup sour cream |
2 teaspoons dijon mustard |
1-1/2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 hard-cooked eggs, cut into wedges, optional |
Directions:
1. In a 3-1/2-qt. glass bowl, layer greens, carrots, macaroni, peas, onion, ham and cheeses. In a small bowl, combine the first six dressing ingredients; spread over salad. Garnish with eggs if desired. Cover and chill for several hours. Yield: 12-14 servings.
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