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Categories:
corn kernels ham tomatoes cheese thin red onion low-fat Ranch dressing parsley Boston lettuce almonds
Viewed: 12 - Published at: 4 years agoIngredients
- 1 (11 ounce) can corn kernels, drained
- 1 3/4 cups chunk cooked ham, cubed (8 ounce)
- 3 ripe medium tomatoes, cut in chunks
- 4 ounces chunk monterey jack cheese, cut in long, thick strips
- 1/3 cup thin red onion, wedges
- 2/3 cup low-fat ranch dressing (light)
- 1/3 cup chopped parsley
- 1 small boston lettuce, leaves separated
- 1/2 cup smoked almonds, coarsely chopped (Nuts need to rubbed between paper towels to remove excess salt)
Method
- Toss first 7 ingredients in a large bowl to mix and coat.
- Line a large serving platter with lettuce.
- Top with ham mixture; sprinkle with almonds and serve immediately.
- Any kind of lettuce may be used if can't use Boston.
