This vintage sour cream salad is made from a retro shelf product, built here into a main course with ham and melted cheese to make it dinner. The sweet-tart-creamy balance suits a weeknight when you need speed.

Serves 2. 15 minutes, 12 at the stove.

About 470 calories a serving, 29 g protein, 7 g carbohydrate, 36 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Tear or cut 6 ounces of ham into bite-sized pieces and set aside. Grate or cut 4 ounces of cheddar into small shreds.
2. Transfer the marshmallow delight to a bowl. Fold in the ham and most of the cheese, reserving 2 tablespoons of cheese for topping, until evenly mixed and the marshmallows begin to soften slightly from the warmth and sour cream.
3. Divide the salad between two bowls or plates. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over the portions, then top each with 1 tablespoon of the reserved cheese.
4. Set each bowl in the microwave and heat on high for 2 minutes 30 seconds, or until the cheese melts and the salad is warm throughout, checking at the 1-minute mark so the marshmallows soften without breaking down too much.2 min

Note Swap the ham for turkey or tuna if you prefer. The salad keeps in the refrigerator for one day but is best eaten the same night. Serve with crackers or bread on the side to stretch the meal.