Best 9 Ham And Cheese Salad Recipes

HAM AND CHEESE PASTA SALAD

Steps:

• Whisk mayonnaise, pickle relish, and milk in a bowl until combined; season with salt and black pepper. Chill in refrigerator while preparing remaining ingredients.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer to a large bowl.
• Gently stir ham, Cheddar cheese, peas, onion, celery, and pimento into pasta. Pour mayonnaise mixture over pasta mixture and toss to evenly coat.
• Cover the bowl with plastic wrap and refrigerate 4 hours to overnight.

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.

HAM AND CHEESE SALAD

Steps:

• In a food processor, combine the ham and celery; pulse until finely chopped. Add cheese and pulse until mixed.
• Place mixture in a bowl and add the mayonnaise and mustard. Mix well; serve on sandwich or pita bread.

SALAD OF GRILLED ASPARAGUS WITH TALEGGIO CHEESE AND SERRANO HAM

Steps:

• Prepare barbecue (medium heat) and preheat oven to 425°F. Whisk vinegar, shallot and sugar in small bowl until sugar dissolves. Gradually whisk in oil. Season dressing with salt and pepper.
• Arrange asparagus on rimmed baking sheet. Drizzle with 2 tablespoons dressing. Sprinkle asparagus with salt and pepper. Grill asparagus until crisp-tender, turning occasionally, about 6 minutes. Return asparagus to same sheet. Drizzle with additional 1/3 cup dressing; top with cheese. Bake until cheese melts, about 5 minutes. Place greens in large bowl. Add 1/4 cup dressing and toss to coat. Using spatula, divide asparagus among 6 plates. Arrange greens alongside. Drape ham over greens. Sprinkle pine nuts over salads. Serve with remaining dressing.

HAM AND BLUE CHEESE PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl., Stir in the ham, blue cheese, parsley, garlic, rosemary and pepper. Add oil and pecans; mix well. Sprinkle with Parmesan cheese. Serve immediately.

GRILLED HAM SALAD WITH PEACHES AND GOAT CHEESE

Steps:

• Preheat a grill to medium. Toast the pecans in a dry skillet over medium-high heat, stirring occasionally, 5 to 7 minutes; set aside.
• Lightly brush the grill grates with olive oil. Add the ham steaks and grill until marked and heated through, 2 to 3 minutes per side. Remove to a cutting board and slice into 1/2-inch-thick strips; set aside.
• Whisk the vinegar, honey, mustard, herbs and shallot in a large bowl. Slowly whisk in the olive oil until emulsified. Add the peaches, mesclun, pecans and ham and gently toss. Season with salt and pepper and top with the goat cheese.

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 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-AND-CHEESE NOODLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Drain and rinse under cold water until cool.
• Whisk the vinegar, yogurt, mustard, scallions, dill, 1/2 teaspoon salt, and pepper to taste in a large bowl. Drizzle in the olive oil, whisking to combine. Add the spaghetti, bell pepper, ham, cheese and romaine; toss to combine.