Ham and Cheese Salad
A hearty entrée salad to be served well chilled by itself, on top of lettuce greens, or rolled up wrap style.
- 1 (¼″ thick) slice ham
- 1 ounce Jarlsberg or Swiss cheese
- ½ cup sliced mushrooms
- 3 tablespoons chopped celery
- 2 tablespoons chopped parsley
- 1 tablespoon olive oil
- 1 teaspoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon heavy cream
- 2 tablespoons freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 1–2 packets of sugar substitute (optional)
Slice the ham into strips, about 2″ long. Slice the cheese in the same manner.
Put the ham and cheese into a large mixing bowl along with the sliced mushrooms, celery, and parsley.
Combine the remaining ingredients in a small mixing bowl; whisk together to blend. (You can add 1–2 packets of sugar substitute to make this more of a honey mustard dressing.) Adjust the salt and pepper to taste.
Toss ¾ of the dressing with the ham and cheese mixture to coat evenly.
Calories: 170 | Carbohydrates: 3g | Fat: 15g | Sodium: 370mg | Fiber: <1g
Don't Wash Those Greens (Yet)!
Salad greens should not be washed until just before serving. Loss of vitamins and minerals increases as soon as the leaves are submerged in water. For best shelf life, store fresh greens wrapped in a damp towel in the crisper section of your refrigerator.