Saturday, September 10, 2016

What's For Dinner Tonight? {Gluten and Dairy Free} Ham Salad

serve hot or cold! (photo mine)
I love Rachael Ray's magazine. Here is one of my favorite recipes of hers. It is fun and it is fresh. You can eat it with or without the gluten free bread. She even has a video of how to make it on her site.  I like to Roll my asparagus in extra virgin olive oil, salt and pepper and cook at 400F for about 6-10 minutes until still firm, but slightly soft before adding it to this salad. Yum!!! On a hot day like today, I skip the oven, and saute the ham, and asparagus in  a little oil in my walk. I finish it with the "dressing".
INGREDIENTS
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar (I use pomegranate juice)
  • 1 clove garlic, grated
  • 1/4 cup EVOO - Extra Virgin Olive Oil
  • 4 sprigs tarragon, leaves removed and chopped
  • Salt and ground black pepper
  • 1 bunch asparagus, woody ends discarded, thinly sliced on an angle
  • 1 pound deli-sliced French ham, cut into very thin strips
  • 1/2 pound deli-sliced Swiss cheese, cut into very thin strips (I omit this, but you could do Daiya's Swiss)
  • A loaf of crusty bread
PREPARATION
In a medium-size bowl, whisk together Dijon, vinegar and garlic. Add the EVOO in a steady stream while whisking then add tarragon, salt and pepper to make the dressing.
Add the rest of the ingredients to the bowl and toss well to coat.
Serve over lettuce with crackers or crusty bread alongside.
I love Rachael Ray's magazine. Here is one of my favorite recipes of hers. It is fun and it is fresh. You can eat it with or without the gluten free bread. She even has a video of how to make it on her site.  I like to Roll my asparagus in extra virgin olive oil, salt and pepper and cook at 400F for about 6-10 minutes until still firm, but slightly soft before adding it to this salad. Yum!!!
- See more at: http://www.rachaelrayshow.com/recipe/14965_Ham_Salad/#sthash.mxA63Ad4.dpuf

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