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.

Source: Midwest Living
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New Ham and Rice Salad

Ingredients

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Directions

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  • Prepare rice according to package directions. Spread in a shallow baking pan and cool for 20 minutes. Meanwhile, prepare Dried Tomato Vinaigrette.

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  • 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.

Nutrition Facts (New Ham and Rice Salad)

398 calories; total fat 19g; saturated fat 4g; cholesterol 40mg; sodium 1550mg; carbohydrates 39g; fiber 3g; protein 18g; vitamin a 292IU; vitamin c 10mg; calcium 61mg; iron 2mg.

Dried Tomato Vinaigrette

Ingredients

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Directions

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  • 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.

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