Kitchen Sink Salad Recipe

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"Once or twice each week, we enjoy a main-dish salad for our evening meal," relates Ed Wolak of Moreland, Georgia. "With ham, cheese, pineapple and a variety of vegetables, this tasty 'kitchen sink' version is one of our favorites."
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:8-10 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 8-10 servings


  • 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
  • 1 cup chopped fully cooked ham
  • 1 celery rib, thinly sliced
  • 10 baby carrots, thinly sliced
  • 1 medium tart apple, chopped
  • 1/2 cup pineapple tidbits
  • 1/4 cup thinly sliced green pepper
  • 1/4 cup chopped onion
  • 5 cups torn salad greens
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise

Nutritional Facts

1 cup: 151 calories, 11g fat (5g saturated fat), 27mg cholesterol, 299mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 6g protein.


  1. In a large bowl, combine the first nine ingredients. In a small bowl, whisk sour cream and mayonnaise. Pour over salad and toss to coat. Serve immediately. Yield: 8-10 servings.
Originally published as Kitchen Sink Salad in Quick Cooking January/February 1999, p52

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