Ham And Cheese Salad Food

HAM SALAD

Steps:

• Whisk the mayonnaise and mustard together in a large bowl. Pulse the ham and pickles in a food processor until finely chopped but not pureed. Add the ham mixture, pickle juice, celery, onions and celery leaves to the mayonnaise mixture, and stir. Taste; if the salad seems dry (it should be spreadable), add more mayonnaise and/or pickling liquid. Serve as is or on sandwiches.

HAM AND CHEESE SALAD BOWL

Steps:

• Cook and drain peas as directed on box; cool. In large bowl, mix peas and remaining salad filling ingredients. Cover; refrigerate at least 1 hour.
• Heat oven to 400°F. Generously grease bottom and side of 9-inch pie plate with shortening or cooking spray.
• In 2-quart saucepan, heat water and butter to boiling. Add Bisquick mix all at once; reduce heat to low and stir vigorously over low heat about 1 minute 30 seconds or until mixture forms a ball. Remove from heat; beat in eggs, one at a time, with spoon. Continue beating until smooth. Spread in bottom of pie plate (do not spread up side).
• Bake uncovered 30 to 35 minutes or until puffed and dry in center. Cool 30 minutes. Just before serving, fill with salad filling. Cut into wedges.

HAM & CHEESE SALAD SANDWICH SPREAD

Steps:

• Combine all ingredients in a food processor and pulse until blended. You may need to stir a little more by hand to make sure that the mayo and mustard are blended in thoroughly.
• Serve on bread or crackers.

ITALIAN HAM AND CHEESE SALAD

Steps:

• In a large bowl, combine the first six ingredients. Combine remaining ingredients and pour over salad; toss to coat.

LAYERED HAM AND CHEESE SALAD

Steps:

• Layer first 4 ingredients in clear 3-qt. serving bowl.
• Mix mayo and dressing until blended; spread over salad, sealing to edge of bowl. Top with cheese and cucumbers.
• Refrigerate several hours or until chilled. Toss gently before serving.

HAM MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cool water. Pat dry with a paper towel.
• Combine pasta, ham, Cheddar cheese, celery, green onions, relish, mayonnaise, mustard, salt, and pepper in a bowl and mix well.

HAM, CHEESE & PEAR SALAD

Steps:

• Tip the couscous into a heatproof bowl and pour over 140ml boiling water from the kettle. Cover and leave for 4 mins. Meanwhile, whisk the olive oil, mustard, vinegar and honey together in a bowl. Set aside.
• Toss the spinach, rocket and pears with the dressing. Fluff the couscous with a fork, then mix into the salad while still warm (this will wilt the greens slightly). Divide between two plates.
• Combine the ricotta and 2 tbsp water with most of the chives and the lemon zest. Top the salad with spoonfuls of the ricotta mixture, the ham and remaining chives. Finish with a grinding of black pepper, if you like.

PASTA SALAD - PEAS, HAM AND CHEESE

Steps:

• Place cooled cooked pasta, ham, cheese, peas and cheese in a large bowl; mix well.
• Add mayonnaise, Miracle Whip, seasoning salt, pepper, garlic salt and dill. Mix until everything is well coated and evenly distributed.
• Chill well before serving.

HAM 'N' CHEESE POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., Meanwhile, in a large salad bowl, combine mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Cut potatoes into cubes. Add to mayonnaise mixture and toss to coat. Add remaining ingredients; mix well. Cover and refrigerate for at least 2 hours.