Toss today’s ham and hard-boiled eggs into tomorrow’s salad. Photo and recipe courtesy McCormick.
Here’s a tasty way to make tomorrow’s lunch or dinner from today’s leftover ham and hard-boiled eggs (and any peas and salad dressing, too).
When you don’t have Easter leftovers to make this layered salad, simply substitute other ingredients.
Check your pantry and fridge for avocado, bacon, beans, blue or other cheese, carrots, celery, cooked green beans and/or potatoes, corn, leftover chicken/turkey/steak, mushrooms, olives, pimento, seafood or tuna and layer away!
You can also include a fruit: apple, grapes or pineapple, for example.
If you have a glass bowl to display the pretty layers, so much the better. A straight-sided bowl like this one is especially nice. Or, this smart glass mixing bowl set from Pyrex does triple duty: mixing, serving and storing.
Prep time is 20 minutes, and the recipe can be made in advance.
RECIPE: LAYERED SALAD WITH HAM
4 cups mixed salad greens
2 tomatoes, chopped (about 2 cups)
8 ounces shredded Cheddar cheese, divided
1 cup fresh or thawed frozen peas
3 hard-boiled eggs, sliced
2 cups cubed cooked ham or turkey
1/2 cup chopped red onion
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon dill weed
1/2 teaspoon ground mustard
1. PLACE the salad greens in the bottom of large serving bowl. Layer the tomatoes, 1 cup of cheese, peas, eggs, ham and onion over greens.
2. MIX the mayonnaise, sour cream, dill weed and ground mustard in a medium bowl until well blended. Spread evenly over salad. Cover.
3. REFRIGERATE for at least 1 hour or overnight until ready to serve. Sprinkle with the remaining 1 cup cheese just before serving.