Ingredients: 2 pounds small red new potatoes, well scrubbed 3 cups cubed cooked ham 2 cups coarsely shredded Swiss cheese 1/2 cup sun-dried tomatoes packed in oil, drained, and cut into small strips 1/2 cup thinly sliced green onions 3 tablespoons chopped fresh parsley 1 tablespoon chopped fresh dill 1 small head Romaine lettuce, washed and dried Extra sprigs of parsley, for garnish Tangy Shallot Dressing Directions:Wash all vegetables with Fit before using. Slice the potatoes into thin slices-about 1/4" thickness. (Leave peel on.) Place in a steamer and steam for 8 minutes or just until fork tender. Remove potatoes to a side dish and lightly toss with 1/2 cup of the Tangy Shallot Dressing. Allow to sit for 30 minutes. In a large bowl, gently toss together the potatoes, ham, cheese, tomatoes, onions, parsley, and dill. Toss the remaining dressing into the salad. Taste and correct the seasonings. At serving time: Coarsely shred the romaine. Make a bed of the lettuce on a platter and spoon the ham salad over the top. Garnish with parsley sprigs. Serve at room temperature or chilled. |