Give taco salad a new twist with ham. With precooked meat, shredded cheese, and a simple mayo dressing, this recipe saves time without compromising great flavor.
bag (10 oz) mixed salad greens
medium plum (Roma) tomatoes, chopped (2 cups)
can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
cups cubed (1/2 inch) cooked ham
cup chopped red onion
cups shredded Mexican cheese blend (8 oz)
cup mayonnaise or salad dressing
cup taco sauce
In 5-quart glass salad bowl or 13x9-inch (3-quart) glass baking dish, spread salad greens.
Layer remaining salad ingredients except cheese over greens.
In small bowl, mix dressing ingredients. Spread dressing evenly over salad. Sprinkle cheese over dressing. Cover; refrigerate up to 3 hours before serving.
You can choose to serve this make-ahead salad in its layered form or toss it all together just before serving.
If you don't have Mexican cheese blend, use Cheddar, colby or Monterey Jack cheese.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.