HAM CAESAR SALAD
"One bite, and you'll fall in love with this combo! Serve with fresh iced tea and banana splits for a casual menu that won't heat up your kitchen." Mary Ann Schlabach - Sarasota, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a serving bowl, combine the salad mix, nectarines, ham, cilantro, croutons and cheese. In a small bowl, whisk the dressing ingredients; drizzle over salad.
Nutrition Facts : Calories 326 calories, Fat 22g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 1108mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.
WILTED CAESAR SALAD WITH RED ONION AND HAM
This is a really good salad and a great way to use your leftover ham. I used balsamic vinegar in this recipe, but cannot wait to try it with red wine vinegar. The browned pine nuts and the croutons gave this salad a nice crunch. A great twist on Caesar salad!
Provided by Karen B
Categories Salads
Time 45m
Number Of Ingredients 11
Steps:
- 1. (NOTE: If reducing the fat spray pan generously with PAM Olive Oil Spray) In a medium saucepan melt 2 tablespoons of butter or heat 2 tablespoons of extra virgin olive oil and add minced garlic, onion, and stir to coat. When onion begins to soften, add cubed ham and pine nuts and stir to coat. While mixture cooks...cube the whole grain bread and add 2 tablespoons of oil or butter to the mixture...when butter melts, stir in bread cubes and continue to cook until the bread and nuts begin to toast and the ham starts to brown.
- 2. While this cooks...chop the lettuce and arrange on a serving platter. Chop the artichoke and distribute over lettuce. When mixture in the pan has sufficiently browned, remove from heat and immediately pour hot ingredients over the cold lettuce in the platter. Return the pan to the burner and add the 2 tablespoons vinegar, stirring to de-glaze the pan for about a minute (trying to get the flavor off the bottom of pan into the vinegar.) Pour the hot vinegar over the ingredients on the platter and toss. Sprinkle with parmesan and shredded cheese... and enjoy!
CHICKEN & ONION CAESAR SALAD
My Caesar with grilled chicken is a healthier alternative to heavy meat and potatoes dishes. After grilling the kabobs, we serve them family style. -Melissa Adams, Tooele, Utah
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine chicken, onion and 2 tablespoons salad dressing; toss to coat. In a small bowl, combine potatoes with 2 tablespoons salad dressing., Alternately thread chicken and onion onto metal or soaked wooden skewers, leaving space between each piece. Thread potatoes onto separate metal or soaked wooden skewers., On a greased grill rack, grill potatoes, covered, over medium heat 5 minutes. Add chicken kabobs; grill until chicken is no longer pink and potatoes are tender, 10-15 minutes, turning skewers occasionally., In a large bowl, whisk lemon juice, pepper and remaining salad dressing. Add romaine, chicken, potatoes, onion and cheese; toss to coat.
Nutrition Facts : Calories 441 calories, Fat 21g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 601mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 5g fiber), Protein 31g protein.
WILTED GREENS SALAD WITH SQUASH, APPLES, AND COUNTRY HAM
Provided by Michael Paley
Categories Salad Appetizer Side Roast Apple Ham Squash Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Gently rub greens with 2 tablespoons salt in a large bowl. Let stand, checking often, until the greens begin to release water and soften, about 15 minutes. Rinse in two changes of cold water. Squeeze greens dry and pat with a kitchen towel; transfer to a clean bowl.
- Meanwhile, preheat oven to 425°F. Line a rimmed baking sheet with foil. Toss squash with 1 tablespoon olive oil on prepared sheet; season with salt. Roast squash, turning occasionally, until lightly browned and tender, 20-25 minutes. Let cool.
- Heat vegetable oil in a medium skillet over medium-high heat. Working in batches, add ham and cook until crisp, 1-2 minutes per side. Transfer to paper towels to drain.
- Add squash, apple, shallot, lemon juice, and remaining 2 tablespoons olive oil to greens. Toss to combine; season to taste with salt. Divide evenly among plates. Drizzle with buttermilk. Arrange fried ham over. Season with cracked pepper.
ROMAINE AND RED ONION SALAD WITH PARMESAN BALSAMIC VINAIGRETTE
Categories Salad Leafy Green Onion Quick & Easy Low Sodium Vinegar Parmesan Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. In a small bowl toss the bread cubes with 1 tablespoon of the olive oil and salt to taste and on a baking sheet toast them in the middle of the oven for 10 minutes, or until they are golden. Transfer the croutons to a salad bowl and let them cool. In a blender or small food processor blend together the garlic, the vinegar, the water, 3 tablespoons of the Parmesan, the orégano, the remaining 2 tablespoons olive oil, and salt and pepper to taste until the dressing is combined well. To the croutons add the romaine, the onion, and the dressing, toss the salad well, and sprinkle it with the additional Parmesan.
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