Sarasotas Ham And Swiss Cheese Salad Recipes

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!

SARASOTA'S HAM, PEA, PENNE, IN A FONTINA CHEESE SAUCE

Steps:

• Bread Crumbs -- In a large sauce pan, which you will use for the bacon and finishing the dish, just toast up some bread crumbs. No butter or oil, just heat on medium until the bread toasts up. Once toasty and brown, just remove to a paper towel on the side. This will go in the pasta dish.
• Bacon -- Now, in that same saute pan, add the bacon and saute on medium heat until golden brown and crisp. I don't add additional oil, the bacon will give off enough grease on it's own. Just saute on medium so it doesn't burn. Remove to a plate lined with a paper towel to drain. Don't throw away those drippings.
• Onion -- In the pan with the bacon drippings, save about 1 tablespoon to saute the onion inches Just toss out the rest - you don't want too much grease. Add the onion, garlic and cook until tender. Add in the chopped ham and season with pepper. Hold off on the salt until later, the cheese you will add is salty so we don't want to over salt. Slowly add in the cream and cheese and stir until all melted and creamy. Add the peas and the bacon and cook just another minute on medium to medium low heat. You will add a little of the pasta water to thin it, so don't worry if it is very thick. You can also add a little more cream if you want, but the pasta water is what I prefer.
• Pasta -- Now if using fresh pasta, you know if cooks up in 1/2 the time. If you are using dried, just start the pasta about the same time you start the bacon. Just cook in salted water according to direction.
• Done -- Just finish the dish by adding in the parsley to the ham sauce and then the pasta and toss. If too thick, just add a little pasta water, but this is not meant to be a creamy sauce but just to coat the pasta, so don't make it too creamy.
• Serve -- Just top with the bread crumbs and toss ever so lightly and sprinkle on the remaining parmesan and Enjoy!

SWISS CHEESE SALAD

Steps:

• In a small bowl, combine the onions, celery, green pepper and olives.
• In another bowl, whisk together the oil, vinegar, mustard, salt and pepper.
• Pour over vegetables and refrigerate several hours or overnight.
• Just before serving, place the lettuce in a large salad bowl; add the cheese and dressing with vegetables.
• Toss lightly.

SWISS CHEESE SALAD

Steps:

• In a small bowl, combine onions, celery, green pepper and olives. In another bowl, whisk together oil, vinegar, mustard, salt and pepper. Pour over vegetables and refrigerate several hours or overnight., Just before serving, place lettuce in a large salad bowl; add the cheese and dressing with vegetables. Toss lightly.

HAM AND SWISS SALAD IN A JAR

Steps:

• In a small bowl, whisk the first 7 ingredients. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: mayonnaise mixture, ham, peas, onion, eggs, bacon, cheese, lettuce and spinach. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.

SWISS CHEESE SALAD

Steps:

• You do not have to peel Yukon Golds for this recipe. Cook them; rinse with cold water to stop cooking process. Let dry at room temp until they have cooled off. I think it was about 30 minutes with 1/2 inch cubes.
• Combine the cheese, potatoes and celery.
• Blend the mayonnaise with mustard, worcestershire sauce an sugar. Add to the cheese mixture and blend well.
• Line a flat dish with salad greens. Pile the cheese salad on it in a mound. Sprinkle with the nuts. I skipped the salad greens, but this would make for pretty contrast.

HAM AND SWISS CASSEROLE

Steps:

• In a greased 13x9-in. baking dish, layer half the noodles, ham and cheese. , In a large bowl, combine the soup, sour cream, green pepper and onion; spread half over the top. Repeat layers. Bake, uncovered, at 350° for 40-45 minutes or until heated through.

HAM AND SWISS CHEESE FRITTATA

Steps:

• In a 9-inch non-stick skillet cook the onion and the bell pepper with salt and pepper to taste in 1 tablespoon of the oil over moderately low heat, stirring, until the bell pepper is tender. In a bowl whisk together the eggs, the ham, 1/3 cup of the Swiss cheese, and salt and pepper to taste, add the bell pepper mixture, and stir the mixture until it is combined well. In the skillet heat the remaining 1/2 tablespoon oil over moderate heat until it is hot but not smoking, pour in the mixture, distributing the ham and bell pepper evenly, and cook the frittata, without stirring, for 8 to 10 minutes, or until the edge is set but the center is still soft. Sprinkle the remaining 1/3 cup Swiss cheese over the top. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under a preheated broiler and about 4 inches from the heat for 2 to 3 minutes, or until the cheese is golden, and let cool in the skillet for 5 minutes. Slide the frittata onto a serving plate, cut it into wedges, and serve it warm or at room temperature.