Salad Recipes - Crunchy Ham and Pasta Medley

Ingredients

• 15g/2 tbsp plain (all-purpose) flour

• 250ml/1 cup milk

• 15g/1 tbsp butter

• salt and freshly ground black pepper

• 150ml/2/3 cup mayonnaise

• 5ml/1 tsp Dijon mustard

• 100g/1 cup farfalle, cooked

• 100g/1 cup cooked ham, diced

• 4 celery sticks, sliced

• 1 red (bell) pepper, diced

• 1 green (bell) pepper, diced

• 225g/1 small con water chestnuts, drained

• 100g/4 oz Emmental (Swiss) cheese, cubed

• 1 spring onion (scallion), finely chopped

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Method:

1. Blend the flour and milk in a saucepan. Add the butter and bring to the boil, stirring until thickened.

2. Simmer for 2 minutes, then remove from the heat and season to taste. Leave to cool.

3. When cold, stir into the mayonnaise and mustard. Fold in all the remaining ingredients except the spring onion and pile into a serving dish.

4. Sprinkle the spring onion over and serve cold.