Publisher Photo
Publisher Photo
This special recipe was handed down to me from my dear mother. So whenever I make this, it not only brings wonderful flavor to my table, it brings back tasty memories as well.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1/3 cup cider vinegar
  • 1/4 cup vegetable oil
  • 3 tablespoons sugar
  • 2 tablespoons Dijon mustard
  • 1-1/2 teaspoons garlic salt
  • 3/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon hot pepper sauce
  • 3 cups cubed fully cooked ham
  • 3 cups cooked rice
  • 1-1/2 cup thinly sliced celery
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped red onion
  • 2 tablespoons chopped pimientos
  • 1 can (15 to 16 ounces) kidney beans, rinsed and drained

Directions

In a saucepan over medium heat, bring the first seven ingredients to a boil; boil for 1 minute or until sugar is dissolved. Cool; chill. In a large bowl, combine ham, rice, celery, green pepper, onion, pimientos and beans. Add dressing; toss to coat. Chill for at least 1 hour. Yield: 8-10 servings.
Originally published as Dijon Ham Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p44

Nutritional Facts

1 cup: 243 calories, 9g fat (2g saturated fat), 22mg cholesterol, 970mg sodium, 28g carbohydrate (6g sugars, 3g fiber), 12g protein.

  • 1/3 cup cider vinegar
  • 1/4 cup vegetable oil
  • 3 tablespoons sugar
  • 2 tablespoons Dijon mustard
  • 1-1/2 teaspoons garlic salt
  • 3/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon hot pepper sauce
  • 3 cups cubed fully cooked ham
  • 3 cups cooked rice
  • 1-1/2 cup thinly sliced celery
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped red onion
  • 2 tablespoons chopped pimientos
  • 1 can (15 to 16 ounces) kidney beans, rinsed and drained
  1. In a saucepan over medium heat, bring the first seven ingredients to a boil; boil for 1 minute or until sugar is dissolved. Cool; chill. In a large bowl, combine ham, rice, celery, green pepper, onion, pimientos and beans. Add dressing; toss to coat. Chill for at least 1 hour. Yield: 8-10 servings.
Originally published as Dijon Ham Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p44

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDijon Ham Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review