Lunchtime Ham and Vegetable Salad
Print Category Ham Thematic No thematic Source Dairy Goodness Evaluation
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Ingredients
- 30 green or yellow beans (about 6 oz/175 g)
- 3 tbsp (45 mL) olive oil
- 2 tbsp (25 mL) balsamic vinegar
- 1 tsp (5 mL) chopped fresh basil
- 1 sweet green or red pepper, sliced
- 1 tomato, diced
- 12 oz (375 g) cooked ham, cut into cubes
- Salt and pepper, to taste
- 1/2 cup (125 mL) cubes or strips of Canadian Cheddar cheese
- 2 tbsp (30 mL) chopped chives or green onions
Preparation
- In a saucepan of boiling, salted water, cook green beans for about 3 minutes or until tender-crisp or until desired doneness. Drain well and let cool.
- In a salad bowl, mix together oil, balsamic vinegar and basil. Add beans, green pepper, tomato and ham and toss to combine. Season to taste with salt and pepper.
- Divide among serving plates and sprinkle with cheese and chives.
Cook commentary
4 Servings
Tips: If you prefer, you can omit cooking the green beans and add them to the salad raw.
In place of Canadian Cheddar cheese, try Canadian Gouda, Canadian Colby or crumbled Canadian Blue cheese.
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