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Layered Ham and Spinach Salad Recipe

Layered Ham and Spinach Salad Recipe photo by Taste of Home

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Here's a delicious salad that's sure to be a favorite with your family and friends. It's very easy to make.

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Layered Ham and Spinach Salad Recipe

Prep/Total Time: 20 min.

Yield: 8-10 Servings

20 20

Ingredients

16 cups torn fresh spinach
1 teaspoon sugar
1 teaspoon pepper
1/4 teaspoon salt
6 hard-cooked eggs, chopped
1-1/2 cups cubed fully cooked ham
1 medium red onion, sliced
1 envelope ranch salad dressing mix
1-1/2 cups mayonnaise
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded Swiss cheese
1/2 pound sliced bacon, cooked and crumbled

Directions

Place two-thirds of the spinach in a 4-qt. salad bowl. Sprinkle with half of the sugar, pepper and salt. Top with eggs, ham and remaining spinach. Sprinkle with remaining sugar, pepper and salt. Arrange onion slices on top.
In a large bowl, combine the dressing mix, mayonnaise and sour cream. Spread over onions. Sprinkle with cheese and bacon. Refrigerate until serving. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 516 calories, 45 g fat (13 g saturated fat), 192 mg cholesterol, 997 mg sodium, 7 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Layered Ham and Spinach Salad in Country April/May 2001, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Layered Ham and Spinach Salad

Layered Ham and Spinach Salad

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(1-1) of 1 reviews

Reviewed on Jun. 23, 2012 by cwbuff2

This was a good salad, but I would make a few changes: first, my husband said there was too much dressing, so I would cut the dressing ingredients in half. Also, I used packaged pre-shredded cheese, which made it much too salty, something I've noticed before - shred fresh from a block of cheese. Save 1-2 of the hard-boiled eggs to garnish the top of the salad. I did add chopped fresh pineapple chunks layered with the ham - the sweetness contrasted very well with the saltiness of the bacon. However, I suggest draining the pineapple well on paper towels first so that excess liquid from them doesn't ruin the salad's texture. I used a medium package of baby spinach, which was plenty - I don't think 16 cups is necessary unless perhaps you're using the regular, torn up.