Recipe by Barbara Zavadil
"A delicious blend of ham strips and fresh crunchy celery sweetened with sweet pickle. Suitable enough for a meal in itself or with other salads. Can be served on a bed of lettuce with sliced cucumber and tomatoes."
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1/2 (12 ounce) package
fully-cooked ham steak, cut into strips
chopped sweet onion (such as Vidalia®)
chopped red bell pepper
chopped sweet pickle, or more to taste
1 (8 ounce) can
diced pineapple, fully drained
creamy salad dressing
dried dill weed
ground black pepper to taste
curry powder, or to taste
garlic powder, or to taste
This was excellent! I used leftover Honeybaked Ham for this. I also used fresh pineapple since I had that on hand. The creamy dressing I used was Honey Mustard II dressing from this site, and because of that I combined the honey mustard requirement with the creamy dressing requirement to make this. I was thinking that this will be good tomorrow on a sandwich for lunch along with a couple of slices of ham. I would definitely make this recipe again! We loved it!
This was excellent! I made it as directed using crushed pineapple in place of chopped pineapple since I couldn't find a small can of the chopped. For the creamy salad dressing I used coleslaw dressing. The serving sizes are huge! I served it over mixed lettuce greens and it turned out wonderful. Update: The second time I made this I used fresh pineapple -- definitely better, and increased the curry powder to 1/4 tsp because we love curry. Will definitely make this again and again!
* Percent Daily Values are based on a 2,000 calorie diet.
Ham Salad for Two
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 141
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