- 8
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Ingredients
- salad:
- 1 bag (10 oz.) mixed salad greens
- 6 medium plum (Roma) tomatoes, chopped (2 c.)
- 1 can (11 oz.) Green Giant Mexican whole kernel corn with red and green peppers, drained
- 2 c. cubed (1/2 inch) *Drier's* ham
- 1/4 c. chopped red onion
- 2 c. shredded Mexican cheese blend (8 oz.)
- dressing:
- 1 c. mayonnaise or salad dressing
- 1/4 c. taco sauce
- 2 tbsp. honey
Preparation
Step 1
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.