Ingredients
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
Preparation
In 5-quart glass salad bowl or 13x9-inch (3-quart) glass baking dish, spread salad greens.
Layer remaining salad ingredients except cheese over greens.
In small bowl, mix dressing ingredients. Spread dressing evenly over salad. Sprinkle cheese over dressing. Cover; refrigerate up to 3 hours before serving.
