Ham Garden Vegetable And Spring Mix Salad With Swiss Cheese Recipes

SARASOTA'S HAM AND SWISS CHEESE SALAD

This is sort of a "NO-measurements" salad. Ham, cheese, olives, onion and lettuce. I like more olives where others may like more cheese or ham. This just reminds me of a ham and cheese sandwich I had back in MI many years ago. Thick slices, crisp lettuce and a creamy mustard sauce, Recipe #413903.

Provided by SarasotaCook

Categories < 15 Mins

Time 15m

Yield 4-6 Salads, 4-6 serving(s)

Number Of Ingredients 7

Sarasota's Ham and Swiss Cheese Salad image

Steps:

Salad -- Just rough chop the lettuce, add the ham, swiss cheese, whole olives and Durkee onions (more or less depending on what you like. I save some for the top as well as a garnish. Now if you can't find the Durkee fried onions, just use a regular white onion. I just like the crunch the Durkee onions gives the salad. I like to lightly season with salt and pepper and then drizzle your favorite dressing over the top and toss well. I like to serve it with Recipe #413903. The creamy mustard dressing goes perfect with this. You can also use a ranch dressing or your favorite vinaigrette.
It is a simple classic recipe, but I absolutely love it. And feel free to add more or less ingredients as needed. ENJOY!

Ingredients

6 cups lettuce (I use a mix of romaine hearts and iceberg lettuce)
1 slice baked ham (1/4-inch thick and cut in thin julienne strips)
1 -2 slice swiss cheese (1/4-inch thick and cut in thin julienne strips)
1 cup green olives with pimiento (more or less according to taste)
1 1/2 cups durkee fried onions (more or less according to taste, Now if you can't find them, 1 medium onion thin sliced will work ju)
salt
pepper

HAM AND SPRING VEGETABLE SALAD WITH SHALLOT VINAIGRETTE

Categories Salad Potato Side Easter Low Fat Quick & Easy Ham Asparagus Spinach Carrot Spring Healthy Sugar Snap Pea Boil Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

Ham and Spring Vegetable Salad with Shallot Vinaigrette image

Steps:

Cook potatoes and carrots in large pot of boiling salted water until almost tender, about 7 minutes. Add asparagus and peas; cook until vegetables are just tender, about 3 minutes longer. Drain. Rinse with cold water; drain. Transfer to large bowl. (Can be prepared 1 day ahead. Cover; chill.)
Add ham to vegetables. Add Shallot Vinaigrette to salad and toss to coat. Season to taste with salt and pepper.
Line bowl with spinach. Top with salad and serve.

Ingredients

1 1/2 pounds small red-skinned potatoes, each cut into 8 wedges
1 1/2 pounds baby carrots, peeled, cut lengthwise in half
1 1/2 pounds asparagus, trimmed, cut into 2-inch pieces
6 ounces sugar snap peas, trimmed
18 ounces low-fat (97% fat-free) smoked ham, cut into 1/4-inch-thick slices, then into 2-inch-long by 1/2-inch-wide pieces
Shallot Vinaigrette
1 6-ounce package fresh baby spinach

GARDEN VEGETABLE AND HAM SALAD

An easy mustard dressing makes the perfect accompaniment to this satisfying pasta salad, with chunks of ham and bright, crunchy vegetables.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 30m

Yield 8

Number Of Ingredients 11

Garden Vegetable and Ham Salad image

Steps:

Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
Meanwhile, in large bowl, mix remaining salad ingredients. In small bowl, mix all dressing ingredients until well blended.
Add cooked pasta to salad. Pour dressing over salad; toss to coat. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 570, Carbohydrate 46 g, Cholesterol 35 mg, Fat 7, Fiber 4 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 5 g, TransFat 0 g

Ingredients

4 cups uncooked small pasta shells (14 oz)
2 cups chopped cooked ham
2 cups chopped unpeeled cucumbers
1 cup finely chopped carrots
1/2 cup chopped red bell pepper
1/2 cup finely chopped green onions (8 medium)
1 1/2 cups mayonnaise or salad dressing
1/2 cup milk
1/4 cup Dijon mustard
2 tablespoons chopped fresh dill
1/4 to 1/2 teaspoon salt