What makes this ham salad so summery? We think it's the cucumbers, cilantro and bell peppers. (Seriously, try a bite—it's like a summer garden stroll!)
What You Need
Original recipe yields 1 serving
1 cup quinoa
1 large tomato (or four or five Campari or an equivalent number of Cherry tomatoes), diced
1 cucumber, peeled, seeds scooped out, and diced
3 scallions, diced
1 red pepper, diced
3 tablespoons chopped fresh cilantro, or to taste (about a half or quarter of a bunch, depending on how large the bunch may be)
1 pkg. OSCAR MAYER Smoked Ham, about nine ounces
KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil for dressing
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Let's Make It
RINSE the quinoa well, at least three times.
COOK the quinoa, covered, in two cups of water, as if you were cooking rice (in other words, bring to a boil, reduce to a simmer, and until all liquid is gone, about 20 minutes).
While the quinoa is cooking, rinse, peel, and dice the other vegetables.
In a large frying pan, without any oil or fat, sauté the slices of ham one or two at a time (depending on how large your pan is; you want them to lay flat and become brown and crispy).
After all the ham is frizzled, stack the slices on a cutting board and dice the ham.
When the quinoa is cooked, place it in a large bowl to cool, and add the diced ingredients and toss.
Dress with olive oil and vinegar, and adjust seasoning with salt and pepper.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Serves eight to ten people
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.