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Layered Ham and Spinach Salad

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

Ingredients

  • 16 cups torn fresh spinach
  • 1 teaspoon sugar
  • 1 teaspoon pepper
  • 1/4 teaspoon salt
  • 6 hard-boiled large 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 sour cream
  • 2 cups 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.
Nutrition Facts
1 each: 516 calories, 45g fat (13g saturated fat), 192mg cholesterol, 997mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 18g protein.

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Reviews

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Average Rating:
  • cwbuff2
    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.

  • margo_wheeler
    Jan 26, 2011

    No comment left

  • Traci
    Apr 5, 2007

    No comment left