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The basil in the dressing makes this salad stand out from the usual layered ones. The colorful ingredients look beautiful and taste wonderful together. It's especially impressive on a potluck buffet. -Marcy Cella, L'Anse, Michigan
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 224 calories, 17 g fat (4 g saturated fat), 29 mg cholesterol, 501 mg sodium, 10 g carbohydrate, 2 g fiber, 8 g protein.
Originally published as Layered Basil Salad in Taste of Home June/July 1996, p37
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jul. 01, 2010 by Deester
I have made this salad many times and everyone has loved it!
Reviewed on Nov. 19, 2009 by hunkydoriest
I also have been making this salad for years. I use cooked bacon instead of ham and it's great.
Reviewed on Sep. 27, 2009 by cwbuff
This is one of the best ways to use leftover ham I have found. Layered salads are great as they are made ahead and save you so much time the next day. Also, they look spectacular. Whenever you have leftover ham and pasta, make this. I used sweet onion instead of red, and I cut the mustard in half since I like just a hint of it. Using fresh basil really makes this recipe. Terrific for a summertime main dish.
Reviewed on Jul. 04, 2008 by teadreams
I've been making this salad since it's debut in Taste of Home almost 10 years ago. It has never disappointed and has been dearly loved by all. It is best made and refrigerated the night before you wish to serve it. Made exactly like the recipe instructs, it is most delicious.
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