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*
1/2 mayonnaise
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 chicken
green onions
celery
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.
4 comments:
those tulips are drop dead gorgeous my dear...the pickles don't look so bad either - good find. Glad the chicken salad turned out to the liking.
I don't know if getting excited about ham salad denotes a shallow life--what else can you do with Easter leftovers? I like the chipotle chicken salad recipe as well!
a paula deen recipe that doesn't have a "stick a buttah" in it? i don't believe it.
Love the pictures! I don't think you're shallow...I have dreams about food and food magazines and articles so.....
The salads all sound great!
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