RECIPE OF THE WEEK: All American cowboy salads

Staff Writer

All American Cowboy Salads

1 3/4 C. fully cooked ham, cubed
3 ripe tomatoes, chopped
1/3 C. red onions, thinly sliced
2/3 C. ranch dressing, light
4 oz. Monterey Jack cheese, cut into long strips
1 small head Boston lettuce, separate leaves
1/2 C. smoked almonds, remove excess salt* and coarsely chop
11 oz. can corn, drained
1/3 C. parsley, chopped

Toss ham, tomatoes, corn, onion slices, parsley, dressing and cheese together in a large bowl to mix and coat. Line a large serving platter with lettuce leaves. Top with ham mixture, sprinkle with almonds and serve immediately.
*To remove excess salt, rub almonds between paper towels before chopping.
Recipe by Linda Bustamante

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