Layered Ham And Cheese Salad Food

CLASSIC LAYERED SALAD

Steps:

• Layer lettuce, onions, peas and ham in large straight-sided clear glass bowl.
• Mix mayo, Parmesan and sugar; spread over salad to seal. Refrigerate several hours or up to 24 hours.
• Top with cheddar and tomatoes just before serving; toss gently.

LAYERED HAM AND CHEESE BISCUITS

Steps:

• Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment.
• Pulse the flour, baking powder, sugar and salt in a food processor until combined. Add the butter and 1/2 cup of the Cheddar and pulse until the mixture looks like coarse meal with pea-size bits of butter remaining. Add the buttermilk and pulse a few times, until the dough just comes together.
• Turn the dough out onto a work surface that's lightly dusted with flour, then pat into a 7-by-7-inch square that's about 1 inch thick. Scatter half of the ham and 1/4 cup of the Cheddar on half of the dough, then fold the other half of dough over like a book; gently pinch the edges to seal. Pat the dough out again into a 7-by-7-inch square, scatter the remaining ham and 1/4 cup of cheese on top and fold the dough over like a book. Press once more into a 7-by-7-inch square.
• Use a sharp chef's knife to cut the dough into 12 even rectangular pieces. Transfer to the prepared baking sheet and brush the tops of each piece with additional buttermilk. Bake until the biscuits are puffed and well browned, 18 to 20 minutes.

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.

POTLUCK PERFECT HAM & CHEESE LAYERED SALAD

Steps:

• Mix dressing, basil and pepper until blended. Pour 1/4 cup dressing mixture on bottom of large glass bowl.
• Top with layers of shredded carrots and half each of the meat, cheese, lettuce and onions. Repeat layers.
• Top with avocado. Spoon 1/4 cup of the remaining dressing over avocado. Cover bowl with plastic wrap. Refrigerate until ready to serve. Pour remaining dressing over salad just before serving.

LAYERED SUMMER SALAD

Steps:

• Place lettuce in 3-qt. bowl. Cover with layers of 1 cup cheese, mushrooms, onions, tomatoes and peas.
• Mix mayo, sour cream and basil until blended; spread over salad, completely covering top of salad. Refrigerate 5 hours.
• Top with remaining cheese and bacon just before serving.

LAYERED HAM SALAD

Steps:

• In 5-quart glass salad bowl or 13x9-inch (3-quart) glass baking dish, spread salad greens.
• Layer remaining salad ingredients except cheese over greens.
• In small bowl, mix dressing ingredients. Spread dressing evenly over salad. Sprinkle cheese over dressing. Cover; refrigerate up to 3 hours before serving.

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.

LAYERED HAM & VEGETABLE SALAD

Steps:

• Spread lettuce onto bottom of 8- or 9-inch square dish; top with layers of ham, vegetables and cheese.
• Mix remaining ingredients until blended; spread over cheese.
• Refrigerate several hours or until chilled.

LAYERED HAM AND VEGETABLE SALAD

Steps:

• Whisk first 4 ingredients in small bowl to blend. Mix in blue cheese. Season dressing to taste with salt and pepper.
• In 6-cup soufflè dish (preferably clear glass), alternate layers of salad bar ingredients and ham. Spread dressing over; arrange cherry tomato halves and nuts, if desired, atop dressing. Serve immediately or chill up to 8 hours.

LAYERED PASTA SALAD RECIPE

Steps:

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