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Layered Ham and Spinach Salad Recipe
Layered Ham and Spinach Salad Recipe photo by Taste of Home

Layered Ham and Spinach Salad Recipe

Publisher Photo
Here's a delicious salad that's sure to be a favorite with your family and friends. It's very easy to make.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8-10 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8-10 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Layered Ham and Spinach Salad in Country April/May 2001, p49

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.

Light-Bodied White Wine

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

Reviews for Layered Ham and Spinach Salad

AVERAGE RATING
   (3)
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MY REVIEW
Reviewed Jun. 23, 2012

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.

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