Rainbow Salad for One with Leftover Ham

by Dorothy Reinhold on April 4, 2014

Print This Post Print This Post Rainbow Salad for One with Leftover Ham | www.ShockinglyDelicious.com

I know I’m not supposed to jump the gun and eat ham until Easter, but I couldn’t help myself now that I see Smithfield has quarter hams sliced, packaged and ready to eat. This makes it easy to have a ham dinner anytime you like, with some left over for lunches later in the week.

They call it Anytime Favorites, and it is available in 20 different cuts and flavors, including sliced, cubed and steak, which makes it much easier to incorporate smaller portions of ham into your favorite recipes. So you more easily can use Anytime Favorites to enhance your breakfast scrambled eggs, add to a soup or sandwich for lunch (April is Grilled Cheese Month, by the way!), or simply to add to your dinner (anyone up for some sautéed Brussels sprouts with ham?).

But it’s the lunches and salads that thrill this leftover queen.Rainbow Salad for One with Leftover Ham | www.ShockinglyDelicious.comWith my leftover ham, I envisioned a colorful salad. I built it on a rainbow foundation, with apples and peppers for red, peppers for orange and yellow, a bok choy salad mix for green, blueberries for blue and grapes for purple. Ham added a nice pink hue, because every rainbow needs a little pink, eh?

Rainbow Salad for One with Leftover Ham | www.ShockinglyDelicious.comThe quantities of each ingredient are relatively flexible. Build this as small or as large as your appetite requires; the amounts I call for in this recipe make a good-sized salad. This is substantial enough for a main dish for either lunch or dinner.

Call me when it’s ready! 

Recipe: Rainbow Salad for One with Leftover Ham

Summary: Eat a rainbow in one bowl with this main dish colorful salad stuffed with fruits, vegetables and ham chunks.


  • 2 handfuls bok choy-type salad mix (or use a head or 2 of baby bok choy. chopped)
  • 1 apple (I used a crisp Fuji)
  • Smithfield-sliced-hickory-smoked-boneless-ham1 bunch purple grapes
  • 1.5-3 ounces (1 to 2 slices) Smithfield Hickory Smoked Premium Quarter Boneless Sliced Ham, cut into chunks
  • 3 mini peppers (1 red, 1 orange, 1 yellow)
  • 1 handful fresh blueberries
  • 1 tablespoon Vanilla-Infused Olive Oil (or use blood orange olive oil or regular EVOO)
  • 1-2 teaspoons white balsamic vinegar
  • Garnish: snipped fresh chives


  1. In a large bowl or on a dinner plate, create your salad by starting with the greens. Cut the apple into quarters, remove core, and cut it into chunks onto the salad. Add grapes to salad. Cut 1 or 2 slices of ham into strips and add to salad.
  2. Cut mini peppers in half, remove stem and any seeds, and cut into small chunks; sprinkle pieces on salad. Sprinkle blueberries on salad. Drizzle olive oil on salad, followed by vinegar. Using a kitchen shears, snip chives in tiny pieces atop salad.
  3. Serve with your best fork, and enjoy!
  4. Serves 1. Easy to double, triple or quadruple.Rainbow Salad for One with Leftover Ham | www.ShockinglyDelicious.com

Recipe source

Dorothy Reinhold | Shockingly Delicious

Preparation time: 10 minutes
Diet tags: Gluten free
Number of servings (yield): 1
Culinary tradition: USA (Nouveau)
My rating 5 stars:  ★★★★★ 

Disclosure: Smithfield Foods compensated me for this post, and sent the ham for recipe development. All writing, photography and opinions are entirely my own, and the recipe is a Shockingly Delicious original. 

Rainbow Salad for One with Leftover Ham | www.ShockinglyDelicious.com

{ 23 comments… read them below or add one }

Lane & Holly @ With Two Spoons April 20, 2017 at 9:24 am

I love any recipes that help me use leftovers!


Megan @ MegUnprocessed April 20, 2017 at 12:27 am

Awesome colors and fruity too!


Sandi G April 19, 2017 at 4:33 pm

What a great idea for left over ham.


Brandy | Nutmeg Nanny April 18, 2017 at 6:24 pm

This is one seriously gorgeous salad!


Jessica | Novice Chef April 18, 2017 at 6:23 pm

Love this idea for using our leftover ham!


Krista April 18, 2017 at 1:59 pm

This sounds amazing! Great way to use all that leftover ham!


Michelle April 17, 2017 at 7:34 pm

I love salads…this one looks delicious!


Amanda | The Chunky Chef April 17, 2017 at 6:10 pm

Rainbow meals are the best!


Renee - Kudos Kitchen April 17, 2017 at 4:39 pm

I’ve always loved the saying “eat the rainbow” and this salad is the reason why!


Michelle | A Latte Food March 30, 2016 at 11:09 pm

What a fun idea! I love that you added the rainbow to your salad!


Dorothy Reinhold March 31, 2016 at 4:37 am

Once you start building a salad like this, it’s fun to see if you can rainbow it up!


michelle @ blackberry babe March 30, 2016 at 6:55 pm

Love this way to use up fresh ham and add in all those great fruits and veggies!


Patricia @ Grab a Plate March 29, 2016 at 8:49 pm

This is gorgeous! I love using bok choy in salad, and love the grapes in this one, too! The ham looks yummy!


Katerina @ Diethood March 29, 2016 at 7:18 pm

This looks delicious! I love how fresh all your dishes are!


Shelley @ Two Healthy Kitchens March 29, 2016 at 8:08 am

What a stroke of luck that I have leftover Easter ham in my fridge right now! This is a gorgeous way to use it up, and so full of deliciously nutritious fruits and veggies! Perfect! Definitely pinning this to share, too!


Dorothy Reinhold March 29, 2016 at 8:27 am

I often use ham as a sort of flavoring agent for a salad…it lends a bit of salt and heft, and used in small quantities, it really perks up a veggie-packed salad.


Annie March 29, 2016 at 8:04 am

This is such a great hearty Spring salad! That Smithfield ham looks great and such a perfect addition!


Erin @ Texanerin Baking March 29, 2016 at 6:57 am

That Smithfield ham looks SO good, especially in this salad! I currently live in Germany and I miss their ham steaks more than almost anything. And who says you have to wait until Easter to eat ham?! Pssh! Silliness. 😉


Dorothy Reinhold March 29, 2016 at 7:03 am

Exactly right Erin. Ham is good all year ’round!


Oakley @ Friedas April 4, 2014 at 10:17 am



Liz April 4, 2014 at 8:14 am

Lovely salad. Thank you.


Connie K April 4, 2014 at 7:34 am

GORGEOUS salad!!!!


Dorothy Reinhold April 4, 2014 at 8:20 am

Thank you, Connie!


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