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25 minutes
25 minutes
- 1 bag (10 oz) mixed salad greens
- 6 medium plum (Roma) tomatoes, chopped (2 cups)
- 1 can (11 oz) whole kernel corn with red and green peppers, drained
- 2 cups cubed (1/2 inch) cooked ham
- 1/4 cup chopped red onion
- 2 cups shredded Mexican cheese blend (8 oz)
- 1 cup mayonnaise or salad dressing
- 1/4 cup taco sauce
- 2 tablespoons honey
- Spread the salad greens in a 5-quart glass salad bowl or a 13x9-inch (3-quart) glass baking dish.
- Arrange the rest of the salad ingredients on top of the greens, excluding the cheese.
- Combine the dressing ingredients in a small bowl. Evenly coat the salad with the dressing and then sprinkle cheese on top. Cover and refrigerate for up to 3 hours before serving.
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