Ham Skroodle Salad Food

HAM SALAD

Steps:

• Whisk the mayonnaise and mustard together in a large bowl. Pulse the ham and pickles in a food processor until finely chopped but not pureed. Add the ham mixture, pickle juice, celery, onions and celery leaves to the mayonnaise mixture, and stir. Taste; if the salad seems dry (it should be spreadable), add more mayonnaise and/or pickling liquid. Serve as is or on sandwiches.

HAM SKROODLE SALAD

Steps:

• In small bowl, whisk together sugar, mustard, and salt until well blended. Whisk in oil, a small amount at a time. Whisk in vinegar, a small amount at a time. Set dressing aside.
• Cook pasta according to package directions. Drain, rinse with cold water, and drain again. Transfer to large bowl.
• Add ham, broccoli, and onion to the pasta. Toss lightly with dressing to coat evenly. Cover, and refrigerate at least 2 hours. Garnish with tomatoes.

COLD HAM SALAD SANDWICH SPREAD (OR APPETIZER)

Steps:

• In a medium bowl combine the first 6 ingredients together.
• In a small bowl mix together the mayonnaise and yellow mustard until well combined; add to the mixture in the ham mixture; mix to combine.
• Season with black pepper to taste.
• Cover and chill a minimum of 2 or more hours before using.

HAM SKROODLE SALAD

Steps:

• In small bowl, whisk together sugar, mustard, and salt until well blended. Whisk in oil, a small amount at a time. Whisk in vinegar, a small amount at a time. Set dressing aside.
• Cook pasta according to package directions. Drain, rinse with cold water, and drain again. Transfer to large bowl.
• Add ham, broccoli, and onion to the pasta. Toss lightly with dressing to coat evenly. Cover, and refrigerate at least 2 hours. Garnish with tomatoes.

ASIAN-STYLE HAM NOODLE SALAD-WHAT TO DO WITH HAM LEFTOVERS

Steps:

• Cook the chow mein noodles as directed, rinse in cold water to stop them from growing, and then drain and then set aside.
• Julienne the ham--long, thin slices work well with the chow mein.
• Add in veggies. Make sure if you are using crunchy veggies to cook first if necessary (green beans).
• If you have pineapple on hand, julienne it, and add to the ham.
• Toss ham-veggie mixture with Asian Restaurant Ginger-Soy salad dressing (recipe below, the last five ingredients from the list above), along with the noodles, and serve over a bed of fresh greens, such as spinach, romaine, endive, etc.
• Asian Restaurant Ginger-Soy Salad Dressing-Grate enough fresh ginger root (a couple of tablespoons) to squeeze out 1 tablespoon of ginger juice. To the ginger juice add 2 tablespoons soy sauce, 3 tablespoons rice vinegar, and 1/3 cup of salad oil. If you have sesame seeds, toss in a tablespoon (especially love the toasted kind, called irigoma). Whisk and then serve. Remember how to make this dressing--it is to-die-for delicious with so many other salads, and is ridiculously easy to make.