Recipe by Tumerica
Do you have pounds of leftover ham in your refrigerator that you don't know what to do with? Do you find you can't face another plate of, well, sliced ham? Here is an easy and fabulous trick to serve your loved ones leftover ham that has almost no hint of its former origin. You will win praise and admiration, and secretly know you were smart to use up rather than toss out. Also, if you love Asian restaurant ginger-soy salad dressing, you will find this great recipe below.
Top Review by ElizabethKnicely
This is super simple and a great way to use up all those Easter leftovers. I really liked the salad dressing, although I can never find fresh ginger so I had to use ground ginger. I also doubled the dressing because it just didn't seem to be enough. I used steamed carrots, asparagus and mushrooms in our salad. Made for Zaar Chef Alphabet Soup Tag Spring 2013.
- 1 (12 ounce) package chow mein noodles (they look like spaghetti noodles)
- 2 cups cooked ham, thinly sliced
- 1⁄2 cup pineapple, thinly sliced (optional)
- 1 cup vegetables (thinly sliced carrots, cooked haricot verts green beans, mushrooms, asparagus cut in 1-inch pieces, )
- 3 cups salad greens
- 1 tablespoon ginger juice (grate fresh ginger, and then squeeze out the juice)
- 2 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1⁄3 cup vegetable oil
- 1 tablespoon sesame seeds
Directions See How It's Made
- Cook the chow mein noodles as directed, rinse in cold water to stop them from growing, and then drain and then set aside.
- Julienne the ham--long, thin slices work well with the chow mein.
- Add in veggies. Make sure if you are using crunchy veggies to cook first if necessary (green beans).
- If you have pineapple on hand, julienne it, and add to the ham.
- Toss ham-veggie mixture with Asian Restaurant Ginger-Soy salad dressing (recipe below, the last five ingredients from the list above), along with the noodles, and serve over a bed of fresh greens, such as spinach, romaine, endive, etc.
- Asian Restaurant Ginger-Soy Salad Dressing—Grate enough fresh ginger root (a couple of tablespoons) to squeeze out 1 tablespoon of ginger juice. To the ginger juice add 2 tablespoons soy sauce, 3 tablespoons rice vinegar, and 1/3 cup of salad oil. If you have sesame seeds, toss in a tablespoon (especially love the toasted kind, called irigoma). Whisk and then serve. Remember how to make this dressing--it is to-die-for delicious with so many other salads, and is ridiculously easy to make.