There is a Rachael Ray recipe for a Ham Salad that I love to use when we have leftover ham. This was our plan when we took ham home from Thanksgiving. I knew that I was going to make some substitutions but when I got home and looked in my cabinets I ended up having to make many more which changed the whole recipe. Here is the one that I came up with:
Ingredients
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons balsamic vinegar
- 2 cloves garlic, grated
- 1/4 cup EVOO - Extra Virgin Olive Oil
- 4 shakes of dried tarragon
- Salt and ground black pepper to taste
- 1 bunch asparagus, woody ends discarded, thinly sliced on an angle
- 1 pound of leftover ham, cut into very thin strips
- 4 slices of Munster cheese
- 2 babybel original wheels
- 1 slice mozzarella cheese
- A loaf of crusty bread
Mix together Dijon, Balsamic vinegar, tarragon, olive oil, garlic salt and pepper.
Add the rest of ingredients.
Serve as a salad or on bread as a sandwich.
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