msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet's Smoked ham salad wrap
Salad:
2 C. cooked smoked ham, chopped fine or pulsed in food processor
1/4 C. green onion (scallion), chopped fine
1/2 C. celery, chopped fine
1/2 C. red and green bell pepper, chopped fine
1/2 C. mayonnaise
Salt - to taste
Ground peppercorns - to taste
Chopped fine - dried tart cherries, dried cranberries, and a very small amount of chopped slivered almonds - to taste
Combine salad ingredients.
Spinach, garlic and pesto wraps (burrito size)
Dried Fruit Sauce/Spread (recipe below)
Baby spinach or baby wild salad greens
Assemble:
Spread wrap with fruit sauce.
Add ham salad and spinach or salad greens.
Roll wrap.
Serve with dried fruits and nuts.
Dried Fruit Sauce/Spread
1/2 C. Apricot preserves
1/2 C. Cherry preserves
1 C. Orange juice
1/4 C. Champagne vinegar (+/- to taste)
1/4 C. Dried cherries
1/4 C. Dried cranberries
1/4 C. Dried pineapple
Several fine grinds of red pepper flakes
Pinch cinnamon
Salt and pepper to taste
Place all the above in a saucepan.
Bring to boil then reduce heat to low and simmer for 20 - 30 minutes or until thickened.
Remove from heat and use a stick blender, blender, or food processor to puree (small pieces are ok).
Serve hot, warm, or cold with meat (went very well with pork roast, and pork chop).
When cold use it as a spread.
Salad:
2 C. cooked smoked ham, chopped fine or pulsed in food processor
1/4 C. green onion (scallion), chopped fine
1/2 C. celery, chopped fine
1/2 C. red and green bell pepper, chopped fine
1/2 C. mayonnaise
Salt - to taste
Ground peppercorns - to taste
Chopped fine - dried tart cherries, dried cranberries, and a very small amount of chopped slivered almonds - to taste
Combine salad ingredients.
Spinach, garlic and pesto wraps (burrito size)
Dried Fruit Sauce/Spread (recipe below)
Baby spinach or baby wild salad greens
Assemble:
Spread wrap with fruit sauce.
Add ham salad and spinach or salad greens.
Roll wrap.
Serve with dried fruits and nuts.
Dried Fruit Sauce/Spread
1/2 C. Apricot preserves
1/2 C. Cherry preserves
1 C. Orange juice
1/4 C. Champagne vinegar (+/- to taste)
1/4 C. Dried cherries
1/4 C. Dried cranberries
1/4 C. Dried pineapple
Several fine grinds of red pepper flakes
Pinch cinnamon
Salt and pepper to taste
Place all the above in a saucepan.
Bring to boil then reduce heat to low and simmer for 20 - 30 minutes or until thickened.
Remove from heat and use a stick blender, blender, or food processor to puree (small pieces are ok).
Serve hot, warm, or cold with meat (went very well with pork roast, and pork chop).
When cold use it as a spread.