Ham Garden Vegetable And Spring Mix Salad With Swiss Cheese Recipes

GARDEN VEGETABLE AND HAM SALAD

Garden Vegetable and Ham Salad image

An easy mustard dressing makes the perfect accompaniment to this satisfying pasta salad, with chunks of ham and bright, crunchy vegetables.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

4 cups uncooked small pasta shells (14 oz)
2 cups chopped cooked ham
2 cups chopped unpeeled cucumbers
1 cup finely chopped carrots
1/2 cup chopped red bell pepper
1/2 cup finely chopped green onions (8 medium)
1 1/2 cups mayonnaise or salad dressing
1/2 cup milk
1/4 cup Dijon mustard
2 tablespoons chopped fresh dill
1/4 to 1/2 teaspoon salt

Steps:

Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
Meanwhile, in large bowl, mix remaining salad ingredients. In small bowl, mix all dressing ingredients until well blended.
Add cooked pasta to salad. Pour dressing over salad; toss to coat. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 570, Carbohydrate 46 g, Cholesterol 35 mg, Fat 7, Fiber 4 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 5 g, TransFat 0 g

GREEK CHICKEN, GARDEN VEGETABLE AND SPRING MIX SALAD

Greek Chicken, Garden Vegetable and Spring Mix Salad image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound boneless, skinless chicken breast halves
Olive oil
Salt and ground black pepper, to taste
1 pkg. (8 oz.) DOLE® Extra Veggie™ with Garden Vegetables
1 cup canned garbanzo beans, rinsed and drained
1 cup cherry tomatoes, halved
1 cup whole ripe pitted olives
1/2 cup thinly sliced DOLE Red Onion
Greek Vinaigrette, recipe follows
1/4 to 1/3 cup crumbled feta cheese
Greek Vinaigrette:
1/2 cup olive oil
1/4 cup white wine vinegar
2 teaspoons grated lemon peel
1 teaspoon dried oregano crushed

Steps:

Preheat oven to 375 degrees F.
Brush chicken breasts with oil; season with salt and pepper, to taste. Place chicken in 2-quart shallow baking dish; bake 25 to 30 minutes or until no longer pink in center (165 degrees F.). Cool chicken enough to handle; slice into thin strips.
Combine salad blend, vegetables from pouch, garbanzo beans, cherry tomatoes, olives and red onion in large bowl. Toss with Greek Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with sliced chicken. Sprinkle with feta cheese.
Greek Vinaigrette:
Whisk together 1/2 cup olive oil, 1/4 cup white wine vinegar, 2 teaspoons grated lemon peel, 1 teaspoon dried oregano crushed, salt and black pepper, to taste until well blended. Makes about 1 cup.

SPRING VEGETABLE SALAD

Spring Vegetable Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Whisk 2 tablespoons white balsamic vinegar and 1 teaspoon each dijon mustard and honey in a large bowl; whisk in 1/4 cup olive oil. Shave or thinly slice 1 bunch baby carrots, 6 radishes and 1/4 red onion; add to the bowl along with 6 cups torn lettuce and 1/4 cup each sunflower seeds and torn mint; season with salt and pepper and toss.

GARDEN-FRESH CHEF SALAD

Garden-Fresh Chef Salad image

For much of the year, I can use my garden's produce when I make this cool salad. In spring, the salad mix and radishes come from my crop. In summer, I use the tomatoes, cabbage and carrots. What a good feeling! -Evelyn Gubernath, Bucyrus, Ohio

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 cups spring mix salad greens
2 medium tomatoes, coarsely chopped
6 hard-boiled large eggs, coarsely chopped
3 slices deli turkey, cut into thin strips
3 slices deli ham, cut into thin strips
1/2 cup shredded cabbage
4 green onions, sliced
4 fresh baby carrots, sliced
4 radishes, thinly sliced
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup reduced-fat Thousand Island salad dressing or dressing of your choice

Steps:

In a large bowl, combine the first 9 ingredients. Sprinkle with garlic powder and pepper; toss to coat. Serve with salad dressing.

Nutrition Facts : Calories 171 calories, Fat 9g fat (2g saturated fat), Cholesterol 227mg cholesterol, Sodium 508mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

HAM AND SWISS SALAD IN A JAR

Ham and Swiss Salad in a Jar image

Home cook Stacy Huggins from Valley Center, California, sent us a great recipe for a ham and Swiss salad, and we turned it into this lunchbox-friendly version. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

3/4 cup mayonnaise
1/3 cup reduced-fat sour cream
2 tablespoons water
1-1/2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 pound cubed fully cooked ham
2 cups frozen peas, thawed
1 small red onion, halved and thinly sliced
6 hard-boiled large eggs, chopped
1/4 pound bacon strips, cooked and crumbled
1 cup shredded Swiss cheese
4 cups torn iceberg lettuce (about 1/2 head)
6 cups fresh baby spinach

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.

Nutrition Facts : Calories 691 calories, Fat 54g fat (14g saturated fat), Cholesterol 344mg cholesterol, Sodium 1110mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 5g fiber), Protein 36g protein.

HAM AND SPRING VEGETABLE SALAD WITH SHALLOT VINAIGRETTE

Ham and Spring Vegetable Salad with Shallot Vinaigrette image

Categories Salad Potato Side Easter Low Fat Quick & Easy Ham Asparagus Spinach Carrot Spring Healthy Sugar Snap Pea Boil Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds small red-skinned potatoes, each cut into 8 wedges
1 1/2 pounds baby carrots, peeled, cut lengthwise in half
1 1/2 pounds asparagus, trimmed, cut into 2-inch pieces
6 ounces sugar snap peas, trimmed
18 ounces low-fat (97% fat-free) smoked ham, cut into 1/4-inch-thick slices, then into 2-inch-long by 1/2-inch-wide pieces
Shallot Vinaigrette
1 6-ounce package fresh baby spinach

Steps:

Cook potatoes and carrots in large pot of boiling salted water until almost tender, about 7 minutes. Add asparagus and peas; cook until vegetables are just tender, about 3 minutes longer. Drain. Rinse with cold water; drain. Transfer to large bowl. (Can be prepared 1 day ahead. Cover; chill.)
Add ham to vegetables. Add Shallot Vinaigrette to salad and toss to coat. Season to taste with salt and pepper.
Line bowl with spinach. Top with salad and serve.

HAM AND SHELL SALAD

Ham and Shell Salad image

A variation from the traditional macaroni or pasta salad.

Provided by ramblinrose

Categories Salad 100+ Pasta Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

Ingredients

1 (8 ounce) package medium pasta shells
1 (10 ounce) package frozen peas, thawed
¼ pound deli ham, diced
1 cup diced Cheddar cheese
¼ cup chopped onion
3 tablespoons mayonnaise
2 tablespoons vegetable oil
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon pepper

Steps:

Fill a pot with lightly-salted water and bring to a boil. Stir in the shell pasta and cook until the pasta is tender but firm to the bite, about 11 minutes; drain.
Stir the peas, ham, Cheddar cheese, onion, mayonnaise, vegetable oil, lemon juice, salt, and pepper in a large bowl; add the cooked pasta and stir to coat. Cover and refrigerate 1 hour, or until completely chilled, before serving.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 33.4 g, Cholesterol 36.5 mg, Fat 19.6 g, Fiber 5 g, Protein 16.2 g, SaturatedFat 6.9 g, Sodium 672.4 mg, Sugar 3.8 g

HAM AND SWISS CHEESE POTATO BAKE

Ham and Swiss Cheese Potato Bake image

Make a quick, kid-pleasing meal with ingredients you have on hand!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h14m

Yield 6

Number Of Ingredients 6

Ingredients

1 package Betty Crocker™ julienne potatoes
2 1/2 cups boiling water
2/3 cup milk
1 1/2 cups cubed fully cooked ham
1 cup shredded Swiss cheese (4 ounces)
1/2 cup Progresso™ plain bread crumbs

Steps:

Heat oven to 400°F. Stir together Potatoes, Sauce Mix and boiling water in ungreased 2-quart casserole. Stir in milk, ham and cheese.
Bake uncovered 50 minutes; sprinkle with bread crumbs. Bake 10 to 14 minutes longer or until top is golden brown.

Nutrition Facts : Calories 260, Carbohydrate 24 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1190 mg

EASY HAM AND SWISS CASSEROLE

Easy Ham and Swiss Casserole image

This casserole is perfect comfort food for the day after a holiday when you have leftover ham but don't feel like cooking! This is great served with broccoli, asparagus or a salad!

Provided by Mallory Brown

Categories Main Dish Recipes Pork Ham

Time 45m

Yield 6

Number Of Ingredients 7

Ingredients

2 ½ cups uncooked egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup white wine
¼ cup water
2 cups chopped cooked ham
½ cup shredded Swiss cheese
1 cup seasoned stuffing mix (coarse-crumb style)

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Combine the cream of mushroom soup, white wine, and water in a large bowl. Stir in the cooked egg noodles, ham, and Swiss cheese. Pour the mixture into the prepared baking dish. Sprinkle the dry stuffing mix over the dish. Bake uncovered until the casserole is bubbling and browned, about 30 minutes.

Nutrition Facts : Calories 394.7 calories, Carbohydrate 41.2 g, Cholesterol 47.1 mg, Fat 15.7 g, Fiber 1.6 g, Protein 17.5 g, SaturatedFat 5.7 g, Sodium 1457.6 mg, Sugar 4.1 g

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