Prep 25 mins
Cook 0 mins
This salad is filled with ham, veggies and whole-grain pasta and is delicious. It can even be a main dish. Recipe is from Kraft.
- 4 cups chopped romaine lettuce
- 1 1⁄2 cups chopped tomatoes
- 1 cup whole wheat rotini, cooked and drained (or multi-grain pasta)
- 3⁄4 cup colby-monterey jack cheese, crumbles (2 percent milk reduced fat)
- 1 cup chopped cucumber, unpeeled
- 1 (6 ounce) package 98% fat-free honey ham, chopped
- 4 slices bacon, cooked, crumbled
- 1⁄4 cup zesty reduced-fat Italian salad dressing
- Place lettuce on serving platter.
- Arrange remaining ingredients except dressing on lettuce.
- Drizzle with dressing.
- Toss just before serving.
Very good and easy to make. I made this up one night and let it sit and ate it for lunch the next day. Nice flavor. I followed the recipe as written other then I used Dreamfield pasta as that is what I buy. I also had cooked ham instead of honey ham and my dressing was not reduced fat. I also used shredded cheese instead of crumbles. Was a nice lunch.
With the bacon and ham in this salad, it made for a one dish meal which we enjoyed for yesterday's lunch. As monterey jack cheese is not a cheese I'm familiar with, I used some cheddar (full cream) and some feta (low fat). I'm happy to eat low-fat versions of the white creamy cheeses, but would rather omit the cheese than use low-fat versions of the yellow cheeses which I find tasteless. A mix of these two cheeses seemed like a good compromise and provided an interesting taste contrast. I also added some fresh thyme. Thank you for sharing this very tasty salad, Lainey. Made for PRMR.
This was wonderful salad and a great way to use up leftover frozen ham from Thansgiving, I used feta cheese and cherry tomatoes and my recipe#237096 thanks for sharing this hon!...Kitten:)