Asparagus Ham Salad with Mustard Dressing Recipe

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Asparagus Ham Salad with Mustard Dressing Recipe

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From her Nepean, Ontario home, subscriber Lorrie Donald pens, "Our entire family loves asparagus! This recipe is among our very favorites. The salad has such a fresh taste, while the Dijon mustard adds a bit of tartness to the dressing."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 pound fresh asparagus, trimmed
  • 1/2 cup olive oil
  • 1/4 cup cider or white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sugar, optional
  • 1 cup diced fully cooked ham
  • 2 green onions, thinly sliced

Directions

In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6 minutes; drain well. Cover and refrigerate for at least 1 hour.
Meanwhile, in a jar with a tight-fitting lid, combine the oil, vinegar, mustard, salt, pepper and sugar if desired; shake well. Cover and refrigerate at least 1 hour. Place asparagus in a serving bowl. Top with ham, onions and dressing. Serve with a slotted spoon. Yield: 6-8 servings.
Originally published as Asparagus Ham Salad in Country Woman March/April 1998, p41

Nutritional Facts

1 each: 159 calories, 15g fat (2g saturated fat), 9mg cholesterol, 422mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 4g protein.

  • 1 pound fresh asparagus, trimmed
  • 1/2 cup olive oil
  • 1/4 cup cider or white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sugar, optional
  • 1 cup diced fully cooked ham
  • 2 green onions, thinly sliced
  1. In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6 minutes; drain well. Cover and refrigerate for at least 1 hour.
  2. Meanwhile, in a jar with a tight-fitting lid, combine the oil, vinegar, mustard, salt, pepper and sugar if desired; shake well. Cover and refrigerate at least 1 hour. Place asparagus in a serving bowl. Top with ham, onions and dressing. Serve with a slotted spoon. Yield: 6-8 servings.
Originally published as Asparagus Ham Salad in Country Woman March/April 1998, p41

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