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Ham & Hearts of Palm Salad

In a small jar mix together:
   1 1/2 tablespoons fresh lemon juice
   2 tsp. Balsamic vinegar
   2 garlic cloves, minced
   1 teaspoon dried oregano
   3 tablespoons sliced fresh basilleaves (or 1 T dried-though it will not have the same flavor)

Add to the jar and shake to blend:
   3 tablespoons virgin olive oil
   Season with salt & pepper

In a separate bowl combine and toss with enough dressing to coat generously:
   2 14-ounce cans hearts of palm, drained, rinsed and cut on a diagonal in 1/2 inch slices.
   6 ounces HoneyBaked Ham, cut into matchstick-size strips (about 1 1/2 cups)
   1 cup pitted, sliced kalamata olives (or 1/2 cracked green & 1/2 Niciose)
   2 plum tomatoes, seeded and diced

Arrange on 4 to 6 plates:
   Romaine lettuce leaves
   Spoon salad over lettuce and serve.

Serves 4 to 6

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