In keeping with our hot weather theme this week, I'm posting another of my favorite salads for dinner. This is quick and easy to make and is satisfying as a meal.
I make this in my Pampered Chef Trifle Bowl - it looks really great. This recipe serves 12.
4 cups mixed salad greens - I actually like a combination of iceberg and romaine lettuce
2 large tomatoes, diced
2 cups (8 oz) shredded Cheddar cheese, divided
2 cups sliced fresh mushrooms
1 cup frozen peas, thawed
3 hard-boiled eggs, sliced
2 cups cubed ham
1/2 cup thinly sliced red onion
1/2 cup Miracle Whip
1/2 cup sour cream
1 tsp dill weed
1/2 tsp ground mustard
1/2 tsp salt
Place salad greens in bottom of trifle bowl. Layer tomatoes, 1 cup of cheese, mushrooms, peas, eggs, ham and onion over greens.
Combine Miracle Whip, sour cream, dill weed, ground mustard, and salt in medium bowl. Spread evenly over salad.
Cover and refrigerate for at least 1 hour or until ready to serve. Sprinkle with remaining 1 cup of cheese just before serving.