Friday, April 23, 2010

All-American Cowboy Salad

All-American Cowboy Salad

8 ounces chunk fully cooked ham, cubed
3 ripe medium tomatoes, cut in chunks
1 can corn kernels, drained (11 oz. size)
4 ounces chunk Monterey Jack cheese, cut in long thin strips
1/2 cup think red onion wedges
2/3 cup reduced fat (light) Ranch dressing
1/3 cup chopped parsley
1 small head Boston lettuce, leaves separated
1/2 cup smoked almonds, rubbed between paper towels to remove excess salt, then coarsely chopped

Toss first 7 ingredients together in a large bowl to mix and coat. Line a large serving platter with lettuce.
Top with ham mixture, sprinkle with almonds and serve at once.

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