2 cups fresh broccoli florets
3/4 cup reduced-fat Italian salad dressing
2 (3 oz pkgs each) ramen noodles, flavor packets discarded
8 oz boiled deli ham, cut into bite-size pieces
1 cup cherry tomatoes, halved
4 cups torn green leaf lettuce

In a large pot of boiling water, cook broccoli until just tender, 3 minutes. drain, rinse under cold water until cool.

In a large bowl, combine salad dressing and 1/2 cup water. Break noodles into 1-inch pieces. Add to dressing mix.

Add ham, tomatoes, and broccoli. Toss mix until evenly coated. Let stand until noodles soften, 20-30 minutes.

Arrange lettuce on serving platter, top with noodle mix.

Submitted by: Sherry Monfils