HAM & BEETROOT SALAD BOWL
A great light lunchtime salad that uses everyday ingredients in a new and interesting way
Provided by Good Food team
Categories Lunch, Main course, Snack, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Pour boiling water over the peas and leave for 2 mins, then drain well. Chop the beetroot into cubes.
- Tip the peas, beetroot and spring onions into a bowl and mix well. Mix the yogurt and horseradish, then add about 1 tbsp boiling water to make a pouring sauce.
- Pile the lettuce into bowls, then spoon over the beetroot mix. Thinly drizzle the dressing over the salad and top with ham.
Nutrition Facts : Calories 166 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.92 milligram of sodium
HAM AND CHEESE SALAD BOWL
An easy-to-make edible bread bowl stars in a delicious ham and cheese dinner salad.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Cook and drain peas as directed on box; cool. In large bowl, mix peas and remaining salad filling ingredients. Cover; refrigerate at least 1 hour.
- Heat oven to 400°F. Generously grease bottom and side of 9-inch pie plate with shortening or cooking spray.
- In 2-quart saucepan, heat water and butter to boiling. Add Bisquick mix all at once; reduce heat to low and stir vigorously over low heat about 1 minute 30 seconds or until mixture forms a ball. Remove from heat; beat in eggs, one at a time, with spoon. Continue beating until smooth. Spread in bottom of pie plate (do not spread up side).
- Bake uncovered 30 to 35 minutes or until puffed and dry in center. Cool 30 minutes. Just before serving, fill with salad filling. Cut into wedges.
Nutrition Facts : Calories 590, Carbohydrate 20 g, Cholesterol 220 mg, Fat 7, Fiber 2 g, Protein 23 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 5 g, TransFat 1 g
HAM AND CHEESE EGG BOWL
Ham and cheese egg bowl: absolutely delicious and filling for breakfast, lunch, and dinner!
Provided by jacquelyn
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 3 large muffin cups with cooking spray.
- Mix egg and egg white together in a bowl. Add salt, pepper, garlic powder, and adobo seasoning. Add celery; beat to combine.
- Press ham slices snugly into the bottom of each muffin cup. Pour the egg and celery mixture on top. Cover with Cheddar cheese.
- Bake in the preheated oven, checking frequently, until eggs are set, about 35 minutes.
Nutrition Facts : Calories 165 calories, Carbohydrate 1.3 g, Cholesterol 94 mg, Fat 12.1 g, Fiber 0.3 g, Protein 12.6 g, SaturatedFat 5.6 g, Sodium 564.9 mg, Sugar 0.6 g
BEET SALAD WITH CORNBREAD CROUTONS AND COUNTRY HAM
Provided by Linton Heal
Categories Salad Onion Appetizer High Fiber Dinner Goat Cheese Orange Ham Beet Bon Appétit Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 37
Steps:
- For beets:
- Preheat oven to 350°F. Mix first 6 ingredients in 13x9x2-inch glass baking dish. Add beets and toss to coat. Cover with foil and roast until beets are tender, about 45 minutes. Cool; peel.
- For croutons:
- Place 9- or 10-inch-diameter cast-iron skillet in oven; preheat to 400°F. Whisk first 5 ingredients in medium bowl. Melt 4 tablespoons butter. Whisk melted butter, buttermilk, and egg in another medium bowl. Add wet ingredients to dry ingredients; whisk batter to blend. Place 2 tablespoons butter in hot skillet; swirl to coat. Add batter. Bake until top is golden and tester inserted into center comes out clean, 18 to 20 minutes. Cool in skillet. DO AHEAD: Can be made 1 day ahead. Cover; store at room temperature.
- For citrus vinaigrette:
- Add enough water to small saucepan to measure 11/2 inches; bring to boil. Add orange peel. Blanch 1 minute; drain. Repeat blanching procedure with lemon peel; reserve lemon peel for serving. Return orange peel to same pan and add orange juice, grapefruit juice, and sorghum syrup. Bring to boil, reduce heat to medium-low, and simmer until reduced to generous 1/3 cup, about 20 minutes. Whisk lemon juice and mustard in medium bowl; whisk in oil. Whisk in orange-grapefruit reduction. Season vinaigrette with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
- For salad:
- Preheat broiler. Line small baking sheet with foil. Place onion slices with rings intact on sheet. Brush with oil; sprinkle with coarse salt. Broil onions until browned, watching closely to prevent burning, about 10 minutes. Turn and broil until browned, about 5 minutes longer.
- Reduce oven temperature to 375°F. Cut cornbread into 1/2-inch cubes. Spray rimmed baking sheet with nonstick spray. Spread cornbread in even layer on prepared sheet. Toast until golden brown around edges, turning occasionally, about 35 minutes.
- Reduce oven temperature to 350°F. Line rimmed baking sheet with parchment paper. Arrange ham in single layer on prepared baking sheet. Top with another sheet of parchment paper, then another rimmed baking sheet to press ham. Roast until ham is crisp, 10 to 20 minutes, depending on thickness of ham. Remove top baking sheet and parchment paper. Cool. Break ham into bite-size pieces.
- Whisk 4 teaspoons minced parsley into vinaigrette. Mix in reserved lemon peel. Quarter beets. Toss with some of vinaigrette (if using assorted colors, toss in separate bowls). Sprinkle with fleur de sel and cracked black pepper. Separate onion rings. Divide rings among plates in single layer. Arrange beets in and around onion rings. Sprinkle goat cheese over. Scatter ham and croutons over. Sprinkle fleur de sel and 1 tablespoon chopped parsley over. Drizzle with some of remaining vinaigrette and aged balsamic vinegar.
- A syrup made from the cooked juice of sorghum cane; available at specialty foods stores and at muddypondsorghum.com.
- ** A type of sea salt; available at some supermarkets and at specialty foods stores.
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