Ham And Swiss Salad With Red Currants Food

SWISS COBB SALAD

Steps:

• On a serving platter, layer the first 7 ingredients. Place dressing ingredients in a jar with a tight-fitting lid; shake well. Serve with salad.

HAM AND SWISS LAYERED SALAD

Steps:

• For dressing, mix first five ingredients. In a 3-qt. or larger glass bowl, layer spinach, eggs, ham, lettuce, peas, if desired, and onion. Spread with dressing. Sprinkle with cheese and bacon. Refrigerate, covered, until serving.

SARASOTA'S HAM AND SWISS CHEESE SALAD

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!

HAM AND SWISS SALAD WITH RED CURRANTS

Steps:

• Toss together the romaine, arugula, mushrooms, tomatoes, shallot, currants, Swiss cheese, and ham in a large salad bowl. Whisk together the balsamic vinegar, olive oil, salt, and pepper in a small bowl until mixed. Pour over the salad and toss to coat.

HAM AND SWISS CREPES WITH CHOPPED SALAD

Steps:

• For the crepe batter, combine the flour and a pinch of salt in a bowl and make a well in the center. Add the eggs, milk, and brandy to the well and whisk to combine. Stir in the melted butter. Cover the batter and set aside for 20 minutes.
• While the batter is resting, halve the red and yellow cherry tomatoes and add them to a salad bowl. Add the basil, parsley, balsamic vinegar, EVOO, salt, and pepper. Toss to coat. Add the cucumbers, watercress, and onions.
• Preheat a 10-inch nonstick skillet over medium-low heat with a drizzle of vegetable oil. Cover the bottom of the skillet with just enough batter to coat, lifting and shaking the skillet to help the batter along. Let the crepe cook and lightly brown on one side, just about 1 minute. Turn the crepe with a rubber spatula, lifting up the edges, then use a toothpick or your finger to flip it over. Once it is flipped, scatter some of the cheese and ham on top. Season with a little salt and pepper, then fold the crepe over and continue to cook until the cheese starts to melt. Transfer the crepe to a plate and cover with foil to keep warm. Repeat this 7 more times to serve 2 crepes per person.
• Divide the 8 crepes among 4 serving plates; serve some salad next to the crepes.