“Found this on the Kraft Foods website! Great way to use up the Easter leftovers!! You could even use this idea for Thanksgiving with turkey!!”
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
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1
(10 ounce) bag mixed salad greens
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6
plum tomatoes, chopped
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8
baby dill pickles, chopped
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4
hard-boiled eggs, chopped
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2
cups cooked ham, cubed
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1
small red onion, chopped
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3⁄4
cup peppercorn ranch dressing (Kraft brand or your fave ranch dressing)
directions
- 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.
Questions & Replies
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It’s not after Easter or a holiday so I just cut up a slice of bologna for the meat and the salad turned out great. A very good chef’s salad recipe. Made Aussie Recipe Swap June 2013.
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Oh what a terrific salad this is! I left out the onion (don’t care for it) and used recipe #374417 for the dressing and it was just outstanding. The pickles were an unexpected and wonderful addition. I served this as a side dish but it could stand on its own as a main dish. Thanks for sharing this keeper! Made for Fall PAC 2009
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I make chef salads like this all the time. i followed the directions exactly except I left off the onions… personal preference. For my portion, I added diced avocado. Thank you.
