Buffet Salad

This recipe was submitted by Melissa Shepard 

• 6 ounces Swiss cheese (shredded)
• 6 ounces sharp cheddar cheese (shredded)
• 3 (4 oz) or 2 (6 oz) packages sliced cooked ham
• 1 large head lettuce
• 4 medium tomatoes
• parsley sprigs for garnish (optional)

Method

Line a 2 1/2 quart mixing bowl with plastic wrap. In same bowl combine Swiss cheese and cheddar cheese. With hand, firmly pat cheese mixture on bottom and up side of bowl. Slice ham into 1 inch strips. Remove 4-6 large leaves of lettuce; set aside for garnish later. Tear remaining lettuce into bite size pieces. Thinly slice tomatoes. Arrange 1/3 of ham over cheese mixture; top with 1/3 of bite size pieces of lettuce and 1/3 of tomatoes, patting firmly after each layer. Repeat layering two more times. Cover and refrigerate for 2 hours. To serve:  Ummold salad onto chilled plate. Tuck reserved lettuce leaves under salad; garnish with parsley. Cut salad into wedges to serve.