After Easter Layered Salad


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This great salad elegantly blends ham and egg Easter leftovers with tomatoes, salad green, and pickles.

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  • 1 bag (10 oz.) mixed salad greens
  • 6 plum tomatoes, chopped
  • 8 CLAUSSEN Kosher Dill Mini Pickles, chopped
  • 4 hard-cooked eggs, chopped
  • 2 C. cubed ham
  • 1 small red onion, chopped
  • 3/4 C. KRAFT Peppercorn Ranch Dressing

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Place greens in bottom of large salad bowl. Layer tomatoes, pickles, eggs, ham and onion over greens in bowl. Spread dressing evenly over top of salad. Refrigerate 1 hour or until ready to serve.

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