Rice And Ham Salad Recipes

WILD RICE HAM SALAD

Wild Rice Ham Salad image

Wild rice is native to the Midwest, so this dish is popular in our area. We eat it cold or warm it up just enough to soften the cheese and blend the flavors a little more. Serve it as the main event or even as a side for chicken or turkey. -Kathi Saari, Ames, Iowa

Provided by Taste of Home

Categories Lunch

Time 1h30m

Yield 6-8 servings.

Number Of Ingredients 16

Ingredients

1 cup uncooked wild rice
3 cups water
1 tablespoon chicken bouillon granules
1 cup julienned fully cooked ham
1 cup julienned Monterey Jack cheese
1 cup julienned sweet red pepper
1 cup fresh broccoli florets
1/2 cup thinly sliced carrots
1/2 cup thinly sliced green onions with tops
DRESSING:
2 tablespoons lemon juice
2 tablespoons white vinegar
1/2 teaspoon ground mustard
1/2 to 1 teaspoon curry powder
Salt and pepper to taste
1/2 cup canola oil

Steps:

In a large saucepan, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 1 hour or until the rice is tender. Drain if necessary; cool. , In a large bowl, toss rice with ham, cheese, red pepper, broccoli, carrots and green onions. For dressing, combine lemon juice, vinegar, mustard, curry powder, salt and pepper in a blender or food processor. With machine on high, slowly add oil through the feeder cap until well mixed. Dressing will thicken slightly. , Pour over salad and toss to coat. Cover and chill several hours or overnight.

Nutrition Facts : Calories 292 calories, Fat 20g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 636mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

JAMBALAYA RICE SALAD

Jambalaya Rice Salad image

My cold rice salad has a little hint of spice for a classic jambalaya-style kick. Shrimp, tomatoes, ham and peppers give the dish bright colors and a delightful texture. -Karen Rahn, Hixon, Tennessee

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1-1/3 cups uncooked long grain rice
2 tablespoons olive oil
2 cups cubed fully cooked ham
1/3 cup chopped onion
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
1/3 cup red wine vinegar
1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)
2 celery ribs, thinly sliced
1 small green pepper, julienned
1 small sweet red pepper, julienned
1 pint cherry tomatoes, halved
2 green onions, sliced

Steps:

Prepare rice according to package directions; cool. In a large skillet, heat oil over medium heat. Add ham and onion; cook and stir until onion is tender, about 5 minutes. Add next 6 ingredients; cook and stir 2 minutes. Remove from heat; stir in vinegar., Combine rice, ham mixture, shrimp, celery and peppers. Refrigerate, covered, at least 2 hours. Add tomatoes; toss to combine. Sprinkle with green onions.

Nutrition Facts : Calories 309 calories, Fat 7g fat (1g saturated fat), Cholesterol 150mg cholesterol, Sodium 709mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic exchanges

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