A friend brings me the Food Section from her copy of the NY Times. I was real excited (I know, such a shallow life) about a ham salad they featured. Our book club was meeting at my house and I wanted to serve a light, no fuss supper and this would fit that bill. My plan was a few sandwich fillings, a trusty, no-fail salad that could be prepared ahead of time and a light, easy dessert. Here is what I came up with.
Spicy Ham Salad (Paula Deen via the NY Times)
8 ounces cooked cured ham, fat trimmed
1 cup minced celery
1/4 cup minced sweet onion
1 tsp yellow mustard
2 hard cooked eggs, finely chopped
1/4 cup finely chopped hot pickles*
salt and pepper
In food processor, pulse ham just until finely chopped but not pasty. Transfer to a bowl and stir in remaining ingredients. Add enough mayo to hold together. Refrigerate up to three days.
I also made two chicken salads, one with a southwest dressing suggested by Doodles.
1/2 cup chipotle mayo
3 tablespoons honey
juice of one lime
Mix this together and pour over your favorite chicken salad. Mine was,
chopped green apple
I served these with a selection of breads and rolls. Quite easy.
*Editors note: The hot and sweet pickles are from Del Monte. They are not as good as the Sechler Pickles that Doodles and I found in Indiana but will do.