1. Place salad greens in bottom of large serving bowl. Layer tomatoes, 1 cup of cheese, peas, eggs, ham and onion over greens.
2. Mix mayonnaise, sour cream, dill weed and ground mustard in medium bowl until well blended. Spread evenly over salad. Cover.
3. Refrigerate at least 1 hour or overnight until ready to serve. Sprinkle with remaining 1 cup cheese just before serving.
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|Serving Size: 1 Serving (70g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 43 (62%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 56.5mg||17 %|
|Sodium 111.8mg||4 %|
|Potassium 116.1mg||3 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 3.1g|
|Protein 2.6g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 69
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