Salads make an excellent vessel for leftovers. Like an empty ship awaiting passengers, a bed of leafy greens begs to be entertained by myriad personalities and temperaments. All aboard!
Today I mixed a handful of spring mix with a handful of arugula, and then returned to my refrigerator to gather more supplies. I spotted my leftover Christmas ham, some chopped broccoli, and a jar of gourmet olives that I keep for impromptu martini moments. Usually I would whisk up a simple vinaigrette of white wine vinegar, Dijon mustard, and olive oil, but my growling stomach demanded otherwise. It ordered me to settle for a pre-made dressing called “Green Goddess,” which looked like a simple lemon-herb concoction. I was pleasantly surprised by the generous flecks of herbs that perfumed this light vinaigrette, so I drizzled it liberally across the vegetables. The tender greens curved under the weight of the dressing like a soft smile. I tossed everything together, topped it with a few grinds of salt and a few extra of pepper, and dug in.
The crunchy greens and broccoli subdued the briny olives and salty ham. The herbal, light dressing nestled into each ingredient, coaxing these solo stars of past dinners into an enticingly original ensemble.
Christmas Ham Salad
What you need
- 1 cup spring mix greens
- 1 cup arugula
- 4 oz. leftover ham, cut into ¼ inch cubes
- 3-4 large green olives, sliced into thin rings
- ½ cup of chopped broccoli florets
- Tessemae’s Green Goddess Dressing or simple dijon vinaigrette
What you do
-Combine different types of greens in a bowl. Add ham, olives, and broccoli florets and toss all ingredients together. Drizzle dressing on top of the salad and toss again. Finish it off with a few grinds of salt and pepper.