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Publisher Photo
"When our garden is producing lots of tomatoes and cucumbers, this refreshing main-dish salad is a favorite of ours," reports Rhonda Burns of Hopkins, Michigan. "It's a real lifesaver on hot days when I don't want to turn on the oven."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 2 medium tomatoes, cubed
  • 1 medium cucumber, cubed
  • 1 cup cubed fully cooked low-fat ham
  • 1 cup cubed reduced-fat Swiss cheese
  • 4 green onions, sliced
  • 6 tablespoons fat-free ranch salad dressing

Directions

In a large bowl, combine the first five ingredients. Add dressing and toss. Serve immediately. Yield: 6 servings.
Originally published as Luncheon Salad in Quick Cooking July/August 1998, p44

Nutritional Facts

1 cup: 112 calories, 2g fat (0 saturated fat), 19mg cholesterol, 551mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 12g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat.

  • 2 medium tomatoes, cubed
  • 1 medium cucumber, cubed
  • 1 cup cubed fully cooked low-fat ham
  • 1 cup cubed reduced-fat Swiss cheese
  • 4 green onions, sliced
  • 6 tablespoons fat-free ranch salad dressing
  1. In a large bowl, combine the first five ingredients. Add dressing and toss. Serve immediately. Yield: 6 servings.
Originally published as Luncheon Salad in Quick Cooking July/August 1998, p44

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