1/3 c. white apple cider or wine vinegar
1/2 c. crumbled blue cheese (optional)
2/3 c. vegetable oil
2 tsp. Dijon style mustard
1 clove garlic, split
8 c. shredded cabbage
1/2 lb. ham, cut julienne
1/2 lb. baby Swiss cheese, cut julienne
1/3 c. chopped red onion
1/4 c. chopped fresh parsley
1 can (11 oz.) mandarin oranges, drained

For dressing, blend vinegar into blue cheese in a small bowl. Stir in oil and mustard; add garlic. Cover dressing; chill.

Combine cabbage and next 4 ingredients. Remove garlic and stir dressing well before combining with cabbage mixture. Add oranges and toss lightly. Serve in individual lettuce lined bowls. Makes 4 servings (about 10 cups.)