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Layered Ham Salad

I love this recipe for potlucks and BBQ's. It's quick and easy to put together, and when served in a trifle bowl it makes a great presentation. I also serve this salad with rolls and fresh fruit for a wonderful warm weather lunch or supper.

Salad:

1 (10 oz. bag) mixed salad greens
6 medium plum (Roma) tomatoes, chopped (2 cups)
1 can ( 11 oz.) Mexicorn 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.)

Dressing:

1 cup mayonnaise or salad dressing
1/4 cup taco sauce
2 tablespoons honey

In 5-quart glass salad bowl, 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.