New Ham and Rice Salad | Midwest Living

New Ham and Rice Salad

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New Ham and Rice Salad

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  • Makes: 4 servings
  • Prep 20 mins
  • Cool 20 mins
  • Cook 25 mins

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Traditional ham and pea salad gets a makeover in this recipe. We used a package of long-grain and wild rice mix for the base to make it a hearty main dish.


  • 1 6 - ounce package long-grain and wild rice mix
  • Dried Tomato Vinaigrette (see recipe below)
  • 10 ounces cooked ham, beef, or pork, cut into bite-size strips
  • 1/2 cup frozen peas
  • 1/4 cup sliced green onions
  • Fresh thyme sprigs (optional)


  1. Prepare rice according to package directions. Spread in a shallow baking pan and cool for 20 minutes. Meanwhile, prepare Dried Tomato Vinaigrette.
  2. In a large bowl, combine rice mixture, ham, peas, and sliced green onions. Drizzle with vinaigrette. Toss lightly to coat. Garnish each serving with fresh thyme sprigs, if you like. Makes 4 main-dish servings.

Dried Tomato Vinaigrette


  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped dried tomatoes (oil packed)
  • 1 tablespoon oil from dried tomatoes
  • 1 tablespoon water
  • 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
  • 1 teaspoon sugar
  • 1 clove garlic
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper


  1. In a screw-top jar combine white wine vinegar; olive oil; finely chopped dried tomatoes (oil packed); oil from dried tomatoes; water; snipped fresh thyme or dried thyme, crushed; sugar; garlic, minced; ground coriander; paprika; and cayenne pepper. Cover and shake well. Serve immediately or cover and store in refrigerator for up to 1 week. Shake before serving.

Nutrition Facts

(New Ham and Rice Salad)

Servings Per Recipe 4, vit. C (mg) 10, Fat, total (g) 19, carb. (g) 39, cal. (kcal) 398, pro. (g) 18, vit. A (IU) 292, sat. fat (g) 4, fiber (g) 3, chol. (mg) 40, iron (mg) 2, calcium (mg) 61, sodium (mg) 1550

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