Romaine Ham And Egg Salad Recipes
ROMAINE CAESAR SALAD
After tasting this terrific salad my daughter made, I was eager to get the recipe and try it myself. The dressing, which includes hard-cooked egg yolks, is easy to mix up in the blender. -Marie Hattrup Sparks, Nevada
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Slice eggs in half; remove yolks. Refrigerate whites for another use. In a blender or food processor, combine the lemon juice, vinegar, anchovy, mustard, garlic, Worcestershire sauce, pepper, salt and egg yolks; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate for 1 hour., In a salad bowl, combine the romaine, Parmesan cheese and croutons. Drizzle with dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 238 calories, Fat 20g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 617mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
EGG SALAD
It's great if you like dill or black olives, if you don't just omit them. If it's too dry for your taste, add another 1/2 cup of mayonnaise.
Provided by Stacy B
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil eggs 11 minutes, run under cool water and peel.
- While eggs are boiling mix mayonnaise, mustard, salt and pepper, olives, dill, onions and celery.
- Once the eggs are peeled add them to the mixture and chill.
- Serve chilled with romaine lettuce on larger sized bread.
Nutrition Facts : Calories 486.9, Fat 36.7, SaturatedFat 7.8, Cholesterol 649.8, Sodium 927.8, Carbohydrate 19.6, Fiber 2, Sugar 6.4, Protein 20.6
HAM CAESAR SALAD
"One bite, and you'll fall in love with this combo! Serve with fresh iced tea and banana splits for a casual menu that won't heat up your kitchen." Mary Ann Schlabach - Sarasota, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a serving bowl, combine the salad mix, nectarines, ham, cilantro, croutons and cheese. In a small bowl, whisk the dressing ingredients; drizzle over salad.
Nutrition Facts : Calories 326 calories, Fat 22g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 1108mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.
ROMAINE SALAD WITH STRAWBERRIES, MANGOES, AND BARLEY
Excellent salad, beautiful presentation, and will make your taste buds happy!
Provided by bbqgirl
Categories Salad Vegetable Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk balsamic vinegar, Dijon mustard, brown sugar, garlic, salt, and pepper together in a bowl until mixed. Stream olive oil into the vinegar mixture, whisking until smoothly incorporated.
- Pile romaine in a mound on a large platter. Arrange strawberries, mango, and jicama atop the lettuce. Combine barley, celery, and pecans in a bowl; sprinkle over the salad. Serve with the vinaigrette.
Nutrition Facts : Calories 441.8 calories, Carbohydrate 34.8 g, Fat 32.3 g, Fiber 8.5 g, Protein 5.5 g, SaturatedFat 4.4 g, Sodium 235.4 mg, Sugar 8.4 g
HAM AND EGG SALAD FINGER SANDWICHES
Make and share this Ham and Egg Salad Finger Sandwiches recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In medium bowl, combine chopped eggs, mayonnaise, relish, Dijon mustard, and dill.
- Cover and chill for at least 1 hour or up to 2 days.
- Remove crusts from bread.
- Cut each slice of bread into 2 triangles.
- Spread egg salad over bread triangles.
- Top with ham.
- Garnish with fresh dill.
- Serve immediately.
Nutrition Facts : Calories 384.1, Fat 13.8, SaturatedFat 4, Cholesterol 251.4, Sodium 1109.6, Carbohydrate 41.5, Fiber 2.2, Sugar 3.3, Protein 22.8
HAM AND EGG SALAD SUBS
Make and share this Ham and Egg Salad Subs recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 18m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the first 8 ingredients.
- Season with salt and pepper to taste.
- Place bottom halves of rolls on a baking sheet; spread 1/4 cup ham mixture on each.
- Sprinkle each evenly with cheddar cheese.
- Broil for 1 to 2 minutes or until cheese is melted.
- Replace the roll tops and broil 1 minute.
- Serve warm.
Nutrition Facts : Calories 426.5, Fat 24.4, SaturatedFat 8.9, Cholesterol 137.8, Sodium 547.2, Carbohydrate 27.7, Fiber 1.1, Sugar 4.4, Protein 23.2
HAM AND EGG SALAD SANDWICHES
Great way to use up hard boiled eggs, with a little more flair than plain old egg salad. Time to prepare includes chill time.
Provided by JenniferK2
Categories Lunch/Snacks
Time 35m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together all but the bread; blend well.
- Cover and chill 30 minutes.
- Spread egg salad evenly on 3 slices of toast, top with remaining slices of toast.
Nutrition Facts : Calories 419, Fat 22.5, SaturatedFat 8, Cholesterol 232.2, Sodium 1476, Carbohydrate 32.1, Fiber 1.7, Sugar 3.7, Protein 21.2
EGG SALAD ON ROMAINE
Number Of Ingredients 3
Steps:
- 1. Shell and mash eggs. Mix eggs and mayonnaise together until creamy.2. Place mixture on romaine leaf and roll up.
Nutrition Facts : Nutritional Facts Serves
DEVILED EGG SALAD WITH ROMAINE
It's a salad that tastes like deviled eggs. My family loves it. This is a recipe for a large family, as I have 5 kids. Another experiment that really turned out great.
Provided by Seahorsie
Categories Salad Egg Salad Recipes
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Whisk sugar, mayonnaise, and mustard together in a bowl until smooth. Add water, 1 teaspoon at a time, if dressing is too thick. Refrigerate dressing until chilled, at least 30 minutes.
- Place romaine lettuce in a bowl; add dressing and toss to coat. Arrange eggs around the lettuce and season with paprika.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 24.5 g, Cholesterol 93.2 mg, Fat 20.1 g, Fiber 2.3 g, Protein 4.2 g, SaturatedFat 3.3 g, Sodium 210.4 mg, Sugar 21.7 g
HAM AND EGG SALAD
A twist on the traditional egg salad. I came up with this on one of those clean out the 'fridge afternoons. Either put on rolls with lettuce or tomato or enjoy plain!
Provided by alijen
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Either boil your eggs, cool them, and peel them, or continue on to the next steps.
- Cut the eggs in half lengthwise, and remove the yolks, reserving the whites.
- In a large bowl, mix the yolks with the mustard, salt, pepper, pepper sauce, mayonnaise, capers, celery and onions.
- In a small bowl, coarsely chop the egg whites, add the ham, and then blend this mixture into the seasoned yolks.
- Cover and refrigerate for several hours, until ready to serve.
Nutrition Facts : Calories 158.1, Fat 10.9, SaturatedFat 3.1, Cholesterol 229.8, Sodium 378.1, Carbohydrate 3.4, Fiber 0.3, Sugar 1.4, Protein 11.2
RED ROMAINE SALAD WITH WALNUTS AND EGGS
Steps:
- Put the eggs in a medium saucepan of water; bring to a boil. After 2 minutes, cover; turn off heat. Let stand 6 minutes. Let cool in an ice-water bath.
- Drizzle the lettuce and walnuts in a bowl with 5 tablespoons vinaigrette (or to taste); toss. Peel the eggs; halve. Serve on top of the salad. Season with salt and pepper.
ROMAINE, HAM, AND EGG SALAD
This is a salad perfect for a light meal on summer evenings when turning on your oven is not a consideration....you can even buy the croutons if you don't want to turn it on at all.
Provided by TishT
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brush both sides of bread with oil.
- Toast in 350F oven about 5 minutes a side.
- Cut garlic in half and rub over both sides.
- cut toast into 1/2" croutons.
- Cut ham into matchsticks.
- Tear lettuce into pieces and put in salad bowl.
- Top salad with quartered eggs, ham, tomatoes and croutons.
- Shake lemon juice, anchovy paste, salt and pepper to taste in a small jar.
- Add 6 Tbs oil and shake again.
- Pour dressing over salad, toss gently and sprinkle with parmesan Serve.
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- Sauté ham, bread, and pepper in hot oil in a large skillet over medium heat 1 minute or until oil is absorbed. Reduce heat to low, and cook, stirring occasionally, 7 minutes or until bread toasts. Remove from heat.
- Process white wine vinegar and next 4 ingredients in a blender until combined. With blender running, slowly add oil, processing until smooth. Slice lettuce lengthwise. Arrange lettuce, onion, and mushrooms on 4 serving plates.
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