Ham And Potato Crunch Salad

• 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

1. 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.

margarine, onion salt, hearts, celery, vegetable oil, tarragon vinegar, salt, pimientos, ham, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1063374 (may not work)