Ham And Potato Crunch Salad - cooking recipe

Ingredients

1/3 c. margarine or butter
2 c. mashed potato mix
1/4 tsp. onion salt
1 (6 oz.) jar marinated artichoke hearts, drained (reserve liquid)
1 c. chopped celery
1/2 c. vegetable oil
1/4 c. tarragon vinegar
1 tsp. salt
1 (2 oz.) jar diced pimientos, drained
2 c. cut-up fully cooked smoked ham
6 c. coarsely shredded lettuce
1/2 c. shredded Swiss cheese

Preparation

Heat margarine in 10-inch skillet over medium-low heat until melted. Stir in potatoes and onion salt. Cook, stirring constantly, until potatoes are dark brown, 5 to 8 minutes; set aside. Chop artichoke hearts; place in 2-quart saucepan. Stir in reserved artichoke liquid, celery, oil, vinegar, salt and pimentos; heat until hot. Mix ham, lettuce and artichoke heart mixture in large bowl. Sprinkle with browned potatoes and cheese. Serve immediately. Serves 6.