Photo: Iain Bagwell; Styling: Heather Chadduck
If you have leftover baked ham, make this delicious ham salad pocket. It's perfect for a picnic-on-the-go or an upscale brown bag lunch.
Makes about 6 cups
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3 cups chopped cooked ham
1 cup seedless red grapes, halved
1 large Gala apple, diced
1 cup diced celery
1/2 cup chopped toasted walnuts
1/2 cup mayonnaise
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons honey mustard
2 green onions, chopped
Salt and pepper to taste
Mini pita halves
Stir together ham, grapes, apple, celery, walnuts, mayonnaise, parsley, honey mustard, green onions, and salt and pepper to taste in a large bowl. Serve in mini pita halves with fresh arugula.