Ham and Egg Garden Salad
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20 Min
Prep : 20 Min
This savoury ham and egg salad is a great way to use the summer's best tomatoes, cucumbers and other farmers' market favourites.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
2 cups cherry tomatoes, halved
2
1 small cucumber, peeled, seeded and finely chopped
3
1 small red pepper, finely chopped
4
1 cup frozen corn, thawed
5
100 g Cracker Barrel Extra Old Cheddar Cheese, finely chopped
6
100 g sliced deli reduced-sodium ham, chopped
7
8 radishes, sliced
8
1/4 cup chopped fresh chives
9
3 cups tightly packed torn Boston lettuce
10
6 hard-cooked eggs, quartered
11
1/2 cup Kraft Sweet Onion Vinaigrette Dressing
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How do I make it ?
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Step 1
Combine first 8 ingredients. Step 2
Cover 8 serving plates with lettuce; top with tomato mixture and eggs. Step 3
Drizzle with dressing just before serving. Kraft Kitchen Tips!
Serving Suggestion
Serve with a glass of skim milk and a whole-wheat roll to round out the meal.
Substitute
Prepare using sliced deli reduced-sodium turkey breast instead of ham.
Nutrition
Calories
180
Calories From Fat
0
% Daily Value
Fat 11 g
Saturated fat 4.5 g
23 %
Cholesterol 180 mg
Sodium 370 mg
15 %
Carbohydrate 9 g
Fibre 2 g
Sugars 4 g
Protein 11 g
Vitamin A
20 %
Vitamin C
35 %
Calcium
10 %
Iron
8 %
Servings
8 servings, 1-1/3 cups (325 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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