Peach, Peas and Ham Salad. Spritz the peach wedges with low-fat cooking spray or mist. Heat a griddle pan until hot, add the peach wedges and cook until just tinged brown, turning over once – just a couple of minutes. In a serving bowl, combine the peas, ham, cheese and onion.
Pop a small chunk of mozzarella and a slice of Parma ham over each one. Squeeze the lemon juice into a jam jar and add three times as much oil, season with salt and pepper and shake well. Place the rocket and mint leaves in a bowl, drizzle with the dressing, then scatter the leaves over the peaches. You can have Peach, Peas and Ham Salad using 8 ingredients and 2 steps. Here is how you cook that.
Ingredients of Peach, Peas and Ham Salad
- Prepare 1/3 cup of peas.
- Prepare 1/3 cup of apricot.
- You need 20 of dkg ham.
- Prepare 1/3 cup of blanchired carrot.
- Prepare 1/3 cup of black olives.
- You need 1/3 cup of zucchini.
- It’s 1/3 cup of peach.
- Prepare 6 tablespoon of cuscus.
Ham – To make it quick and easy I grabbed a bag of pre-diced ham, but you could leftover ham also if you have it. Peas – A bag of frozen peas make this quick and easy. Simply run the frozen peas under warm water to thaw them then add to salad. Savvy kept asking me to make a pea and ham pasta salad so when I made my heavenly spareribs for Memorial Day I decided to make the pasta salad as a side.
Peach, Peas and Ham Salad step by step
- Prepare the cuscus and cool it down when ready.
- Chop and mix all the ingredients.
I wasn't sure how it would taste using the ham that had been glazed but it was actually a great combo. I paired it with peas, hard-boiled eggs, and a few other veggies. DIRECTIONS Place cooled cooked pasta, ham, cheese, peas and cheese in a large bowl; mix well. Add mayonnaise, Miracle Whip, seasoning salt, pepper, garlic salt and dill. Mix until everything is well coated and evenly distributed.
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