Pea and ham salad

Jenny Novacat

Amish Ham & Pea Salad

subheading: For the Salad:

12 oz. fresh or frozen peas (thawed and chilled if frozen)

3 cups fully cooked, cold ham, chopped

2 cups cheddar jack cheese, shredded

½ cup finely chopped onion

Mix all salad ingredients in a large mixing bowl until evenly combined. Set aside.

subheading: For the Dressing:

⅔ cup real mayonnaise

2 Tablespoons ranch seasoning mix*

1 Tablespoon Dijon mustard

1 Tablespoon white or apple cider vinegar

1 Tablespoon onion powder

2 Tablespoons fresh or dry parsley (chopped fine if fresh)

1 teaspoon garlic powder OR 1 clove fresh garlic, minced

freshly ground black pepper, to taste

Mix all dressing ingredients together in a medium mixing bowl until smooth. Pour over the ham and pea salad. Fold in until salad ingredients and evenly coated.

Cover and chill salad until ready to serve. Will keep in fridge for up to 3 days.

Serves: 6 to 8 people

NOTE ***Add the ranch seasoning gradually as to not create a salad that’s too salty.

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