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Entrees
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Layered
Salad
3 cups (750 ml) shredded romaine or iceberg lettuce
3 medium carrots, peeled and cut into match stick strips
1 cup (250 ml) small pasta shells, cooked according to
package directions
1 package (10 oz, 280 g) frozen green peas, thawed
1 medium red onion, peeled, sliced, and separated into rings
1 cups (250 ml) diced cooked ham
1 cup (250 ml) shredded Swiss or Cheddar cheese
1 1/2 cups (375 ml) mayonnaise
1/4 cup (60 ml) Dijon-style mustard
2 Tbs (30 ml) chopped fresh dill or chives
Layer the lettuce in the bottom of a clear glass 3-quart (3 L)
bowl,
followed by the carrots, pasta, peas, onion, ham, and cheese.
Mix
together the mayonnaise, mustard, and fresh herbs. Spread the
mayonnaise mixture over the salad and cover with plastic wrap.
Chill for 2 hours or overnight. Toss to mix the ingredients
thoroughly immediately before serving. Serves 4 to 6.
***Write a review of this recipe!***
Recipe submitted by
World Wide
Recipes
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