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Red potato, ham and colby cheese salad
tossed with a honey-Dijon dressing.
All-American Ham
and Cheese Salad
- 2 pounds small red potatoes, scrubbed
1/2 pound fresh green beans, trimmed, cut into 1 inch pieces
1 cup frozen tiny peas, thawed
1/3 cup roasted pimento, drained and chopped
4 ounces lean boiled ham, cut into 1/2-inch strips
1 cup (4 ounces) Wisconsin Colby cheese, cut into 1/2-inch cubes
1/3 cup prepared honey-Dijon dressing
1/2 teaspoon black pepper
- In a medium saucepan, cover potatoes with
water. Bring to a boil; cook for about 10 minutes, or until potatoes
are almost tender.
- Add green beans; cook for 5 minutes longer,
or until beans are tender-crisp. Drain and remove potatoes; let
cool.
- In a large bowl, combine beans with remaining
ingredients.
- Cut potatoes into quarters; add to salad,
tossing well until combined. Serve immediately, or cover and
refrigerate until ready to serve.
Makes 6 servings.
Variation: The addition of sliced red apple
and/or blanched, chilled Idaho potato strips make this an excellent
main lunch salad.
Recipe courtesy of Wisconsin Milk Marketing
Board, Inc.
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