New Ham and Rice Salad
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.

Prep Time:
20 mins
Total Time:
1 hr 5 mins
Servings:
4 main-dish servings
Ingredients
-
1 6-ounce package long-grain and wild rice mix
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Dried Tomato Vinaigrette (see recipe below)
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10 ounces cooked ham, beef, or pork, cut into bite-size strips
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1/2 cup frozen peas
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1/4 cup sliced green onions
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Fresh thyme sprigs (optional)
Directions
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
In a screw-top jar, combine 1/4 cup white wine vinegar or 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, 1/2 teaspoon minced garlic (1 clove), 1/4 teaspoon ground coriander, 1/4 teaspoon paprika, and 1/8 teaspoon cayenne pepper. Cover and shake well. Serve immediately or cover and store in refrigerator for up to 1 week. Shake before serving. Makes about 1 cup.
Nutrition information
Calories 398, Total Fat 19 g, Saturated Fat 4 g, Cholesterol 40 mg, Sodium 1550 mg, Carbohydrate 39 g, Fiber 3 g, Protein 18 g. Daily Values: Vitamin A 0%, Vitamin C 17%, Calcium 6%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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