Layered Ham Salad

Layered Ham Salad

I like to make individual servings of this salad in clear glass bowls so the lavering is apparent. If increasing amount use a large glass bowl or a trifle bowl.

Reduce the point value by substituting chicken or turkey for the ham and use reduced fat Mexican cheese blend.

Makes 2 servings                              3 WW pts / salad + 1 WW pt./Tbsp dressing

1 Tbsp. chopped jalapeno pepper
1 Tbsp. chopped bell pepper
1/4 cup corn kernels, fresh or frozen
1/3 cup reduced fat mayonnaise
1 tsp. sugar substitute
4 tsp. taco sauce
3 oz, torn romaine lettuce or prefered lettuce
4 slices deli ham or ham steak, chopped (about 2 ounces)
1 medium plum tomatoes, chopped
2 Tbsp. chopped onions
2 Tbsp. cucumber, seeded and chopped
1/4 cup shredded Monterey jack cheese

1. In a small saute pan coated with cooking spray, saute the jalapeno and bell peppers until softened, about 2-3 minutes.
2. Add the corn kernels; Cook until heated through, about 2-3 minutes; Set aside to cool.
3. Combine the mayonnaise, taco sauce and sugar substitute in a small bowl and whisk to combine; Set aside.
4. Divide the lettice between two bowls.
5. Divide the remaining ingredients between the 2 bowls layering in the following order: ham, tomato, onion / cucumber, corn mixture, cheese and dressing.

Enjoy!









In a small bowl, mix dressing ingredients.