Ham Salad
by Susan Barnett
I am not a ham salad fan because I don’t like sweet pickles. So here is a different version using dill pickles! Great recipe for leftover Holiday Ham.
Ingredients:
2 cups – ham cubed
¼ – sweet onion chopped
1 celery stalk chopped
1 dill pickle chopped (bread and butter can be substituted or the dreaded sweet pickle)
¾ cup – mayonnaise
2 Tablespoons – Dijon mustard
Directions:
Place ham, onion, celery and pickle in food processor and pulse until ground. Add mayonnaise and Dijon mustard and pulse until completed blended. Taste and adjust mustard and mayonnaise.
Serve as an appetizer with crackers. Or as an entree in a stuffed tomato or as sandwich.
Susan Barnett is a food industry veteran who graduated from Iowa State University with a degree in Food, Nutrition and Dietetics. A self-proclaimed “foodie”, Susan’s philosophy is: “It’s all about the food!” Contact her with your food questions at sbarnett@embarqmail.com.
