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Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Ham Waldorf Salad

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.

Southern Living NOVEMBER 2012

  • Yield: Makes about 6 cups

Ingredients

  • 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
  • Fresh arugula

Preparation

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.

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Ham Waldorf Salad recipe

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