Ham Salad Bread Bowl Recipes

SALAD BOWL PUFF

Salad Bowl Puff image

Care for a slice of salad? Enjoy this hearty ham and cheese salad served in a bowl of bread that you can slice and serve like pie!

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h55m

Yield 6

Number Of Ingredients 10

Ingredients

1 box (9 oz) frozen baby sweet peas, cooked, drained
2 cups diced cooked ham
1 cup shredded Cheddar cheese (4 oz)
2 tablespoons chopped onion
3/4 cup mayonnaise or salad dressing
1 1/2 teaspoons yellow mustard
2/3 cup water
1/4 cup butter or margarine
1 cup Original Bisquick™ mix
4 eggs

Steps:

In large bowl, mix peas, ham, cheese, onion, mayonnaise and mustard until well blended. Cover and refrigerate at least 2 hours.
Heat oven to 400°F. Grease bottom and side of 9-inch glass pie plate. In 2-quart saucepan, heat water and butter to boiling. Add Bisquick mix all at once. Stir vigorously over low heat about 1 1/2 minutes or until mixture forms a ball; remove from heat.
Beat in eggs, 1 at a time, with spoon; continue beating until smooth. Spread over bottom of pie plate (do not spread up side).
Bake 35 to 40 minutes or until puffed and dry in center; cool. Just before serving, spoon filling into puff. Cut into wedges.

Nutrition Facts : Calories 575, Carbohydrate 20 g, Cholesterol 205 mg, Fat 5, Fiber 3 g, Protein 23 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1410 mg

HAM SALAD

Ham Salad image

Don't know what to do with all that leftover ham from Easter? Try this fast and easy ham salad with tangy mustard and crunchy celery. Enjoy it in a sandwich or just on its own.

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield about 4 cups

Number Of Ingredients 6

Ingredients

1/2 cup mayonnaise, plus more if needed
2 tablespoons whole-grain mustard
1 pound leftover baked ham, cut into 1-inch chunks
1 1/4 cups drained bread-and-butter pickle chips and 1 tablespoon pickle juice, plus more if needed
2 inner ribs celery, finely chopped, plus 2 tablespoons coarsely chopped leaves from the inner ribs
1/2 small red onion, finely chopped

Steps:

Whisk the mayonnaise and mustard together in a large bowl. Pulse the ham and pickles in a food processor until finely chopped but not pureed. Add the ham mixture, pickle juice, celery, onions and celery leaves to the mayonnaise mixture, and stir. Taste; if the salad seems dry (it should be spreadable), add more mayonnaise and/or pickling liquid. Serve as is or on sandwiches.

HAM AND CHEESE SALAD BOWL

Ham and Cheese Salad Bowl image

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

Ingredients

1 box (9 oz) frozen baby sweet peas
2 cups cubed cooked ham
1 cup shredded Cheddar cheese (4 oz)
2 tablespoons chopped onion
3/4 cup mayonnaise or salad dressing
1 1/2 teaspoons yellow mustard
2/3 cup water
1/4 cup butter or margarine
1 cup Original Bisquick™ mix
4 eggs

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

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