Ham, Pecan and Blue Cheese Salad

When we have parsley in the garden, I like to make this recipe.  If you like blue cheese, this is the recipe for you. You can have a pasta salad in a half hour; it’s at its best at room temperature. This makes it a great salad for the buffet table or a front porch supper because you don’t have to have it cold.  We are close to the home of famous Maytag blue cheese, so I use it, but even the blue cheese crumbles are excellent in this recipe.
 The recipe was in a magazine way back in the 70’s I think, and I make it several times every summer, as it’s one of our favorites.  If you have leftovers, refrigerate them and reheat them just slightly in the microwave before serving, maybe 20 seconds or so.
Ham, Pecan and Blue Cheese Salad
4 ounces ham -- julienned
1 cup Pecans -- broken
4 Ounces blue cheese -- crumbled
1/3 cup parsley -- chopped
1/3 cup olive oil
2 teaspoons dried rosemary – crushed
½ teaspoon minced garlic
8 ounces Pasta -- bow-tie
3 or 4 ounces Parmesan cheese --shredded
Combine all ingredients except pasta and parmesan, let stand 30 minutes. Cook bow ties 12 minutes. Drain and let cool; combine with remaining ingredients. Sprinkle with parmesan cheese and serve warm or room temperature.
6-8 servings
Cost: $5.57 per recipe or 70¢ per serving.
Per Serving : 348 Calories; 24g Fat (60.3% calories from fat); 10g Protein; 25g Carbohydrate; 2g Dietary Fiber; 19mg Cholesterol; 388mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 4 Fat.

1 comment:

  1. I have been looking all over for my copy of this recipe! I found it in Better Homes and Gardens many years ago and loved it. I am glad I looked online and found it here. I am making it tonight with my homegrown parsley, rosemary and garlic. Thanks


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