3 c. cubed cooked ham
1 1/2 c. cooked elbow macaroni
1 1/2 c. cubed Swiss cheese
2 c. chopped celery
2 c. cubed fresh tomatoes
1 tbsp. chopped parsley

DRESSING:

1/2 c. sour cream
4 tbsp. cider vinegar
2 (4 oz.) blue cheese
1/3 c. olive oil
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. minced garlic

Dressing: mix together sour cream and cider vinegar; set aside. In blender or mixer blend together oil and blue cheese. Blend after each addition of salt, pepper and garlic. Mix in sour cream mixture.

Add dressing to salad; refrigerate before serving.