Layered Ham and Vegetable Salad
 
Makes 4 to 6 servings
Ingredients
  • 3 cups (1-inch) sliced fresh green beans
  • ¾ teaspoon salt, divided
  • 8 cups lightly packed torn butter lettuce
  • 4 cups chopped ham
  • 6 hard-cooked eggs, chopped
  • 1 cup thinly sliced radishes
  • 1¼ cups mayonnaise
  • ¼ cup whole buttermilk
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons distilled white vinegar
  • ½ teaspoon sugar
  • ¼ teaspoon ground black pepper
  • Garnish: shaved Parmesan cheese, fresh dill
Instructions
  1. In a medium saucepan, bring green beans, ½ teaspoon salt, and water to cover to a boil over medium-high heat. Reduce heat, and simmer until tender, about 6 minutes. Drain and transfer to an ice water bath to stop the cooking process. Drain well.
  2. In a 6-quart bowl, layer lettuce, ham, eggs, radishes, and green beans. In a medium bowl, whisk together mayonnaise, buttermilk, grated Parmesan, dill, vinegar, sugar, pepper, and remaining ¼ teaspoon salt; pour mixture onto salad. Lightly cover and refrigerate for at least 1 hour before serving or for up to 6 hours. Garnish with shaved Parmesan and dill, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/layered-ham-vegetable-salad-recipe/