Ham Salad for Two

Ham Salad for Two

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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Ingredients

1 h 20 m servings 349 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 1477 mg
  • 59%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Toss ham, celery, sweet onion, red bell pepper, sweet pickle, pineapple, creamy salad dressing, honey mustard, dill weed, black pepper, curry powder, and garlic powder together in a large bowl.
  2. Refrigerate at least 1 hour before serving.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 3
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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...

I had some leftover canned ham and fresh pineapple to use and came across this recipe. I skipped the red pepper, used mayo in place of salad dressing, and used sweet pickle relish. I eyeballed a...

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 ...

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