Recipe: Spring Layered Salad (using dill pickles and ham)

SPRING LAYERED SALAD (USING DILL PICKLES AND HAM)

1 (10 oz.) bag mixed salad greens
6 plum tomatoes, chopped
8 kosher dill mini pickles, chopped
4 hard-cooked eggs, chopped
2 cups cubed ham
1 small red onion, chopped
3/4 cup peppercorn ranch dressing

Place salad 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.

Yields: 6 servings (2 cups each)
From: Kraft Foods, Inc.
Source: The Association for Dressing and Sauces