Cordon Bleu Salad
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Cooked Chicken (cubed)2 cups
Cooked Ham (cubed fully)2 cups
Swiss Cheese (cubed)1 cup
Broccoli Floret1 cup
Honey1.5 cups
Mayonnaise2 tbsps
Dijon Mustard2 tbsps
Distilled White Vinegar2 tbsps
Onion (chopped)1 cup
Olive Oil1 cup
White Sugar1 tsp
Garlic Salt2 tbsps
Parsley (chopped)1 cup
Grated Parmesan CheeseDirections:
1
Fill a large pot with lightly salted water and bring to a rolling boil over high heat
2
Once the water is boiling, stir in the bow tie pasta and return to a boil
3
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes
4
Drain well in a colander set in the sink
5
Combine pasta, chicken, ham, Swiss cheese, and broccoli in a large bowl
6
Set aside
7
Blend honey, mayonnaise, mustard, vinegar, onion, olive oil, sugar, and garlic salt in a blender
8
Stir in parsley
9
Stir dressing into the pasta, reserving 1/2 cup of dressing
10
Chill salad and reserved dressing in the refrigerator for at least 1 hour
11
Stir in the remaining dressing and Parmesan cheese before serving