Recipe: Winter Jewel Healthy Chopped Ham Salad
Summary: Savory and sweet, this winter chopped ham salad is the perfect use for leftover ham. Bonus points for adding more color!
- 1 cup diced ham (I used Smithfield Pecan Praline Holiday Spiral Sliced Ham)
- 1 Fuyu persimmon, stemmed and diced small
- 1 cup steamed lentils, cold (I used Melissa’s Steamed Lentils)
- 8 Brussels sprouts (about 1 cup chiffonade cut)
- Garnish: Pomegranate arils (the things you think of as the seeds)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Meyer lemon juice
- ¼ teaspoon Tabasco sauce (add more if you like things really hot)
- Make sure your ham and persimmon are cut into a small dice, roughly the same size (this makes a prettier salad). Add both ham and persimmon to a large salad bowl. Add cooled lentils. Halve Brussels sprouts and shred using a mandolin or cut in chiffonade style with a large knife; you should have about 1 cup of chiffonade-cut Brussels sprouts). Add to bowl. 
- In a small jar, add oil, lemon juice and Tabasco and shake vigorously. Pour dressing over salad and stir gently to coat and combine.
- Scoop salad into wide, shallow bowls or pretty plates, and sprinkle top with pomegranate arils. 
- Serves 2 as a main dish. Can easily be doubled or tripled.
Dorothy Reinhold | Shockingly Delicious
Preparation time: 15 minutes
Diet tags: High protein
Number of servings (yield): 2
Culinary tradition: USA (Nouveau)
FTC disclosure: This post is sponsored by Smithfield Foods. I received compensation for my time and ham for recipe development. Content and opinions are my own. Recipe and photos of salad are Shockingly Delicious originals. Photo of sliced ham © 2013 Smithfield Packing Co., Inc.; used with permission.