Make a meal out of this salad. Layered with ham or turkey, hard-cooked eggs, cheese and more, it’s a creative way to use up leftover holiday—and everyday—eats. It’s also features the aromatic, herby flavor of dill weed, making it a perfect menu item for a spring brunch.
Makes 12 servings
4 cups mixed salad greens, such as Romaine or arugula
2 vine-ripe tomatoes, chopped (about 2 cups)
1 1/2 cups shredded Cheddar cheese
1 cup frozen peas, thawed
5 hard-cooked eggs, coarsely chopped
2 cups cubed cooked ham
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon McCormick® Dill Weed
1/2 teaspoon McCormick® Ground Mustard
- Place salad greens in bottom of large serving bowl. Layer tomatoes, cheese, peas, eggs, and ham over greens.
- Mix mayonnaise, sour cream, dill weed and ground mustard in medium bowl until well blended. Pour evenly over salad. Cover.
- Refrigerate at least 1 hour or overnight until ready to serve.
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