Ham Salad

Happy Good Friday everyone! It's Easter weekend and you know what that means! Time for Easter egg hunts, family, and of course food.

If you're going to have a busy Easter Sunday like I am, your family and friends are coming over, church, brunch, etc.,  you're probably thinking, "I don't have time to do everything." I know, I understand completely.  Here is something quick and easy to make for brunch or lunch, Ham Salad! It's so easy, you will be spending more time with the people that are important to you than spending time in that darn kitchen.

Here's the recipe:
1 1/2 c. of shredded, cubed, or ribboned ham
1/4 c. of mayonnaise
1/4 c. of ranch dressing
2 tbsp. of spicy brown dijon mustard
1 c. 2 medium stalks of celery (sliced)
1 c. 2 medium carrots (shredded) 3 medium carrots (sliced)
or 12 baby carrots (diced)
1 tsp. of minced garlic
1/2 tsp. of onion powder or 1 small onion (diced)
2 tbsp. of pickle relish
1/2 tsp. of crushed black pepper
4 tbsp. of fresh squeezed lemon juice

Prep time: 15 min Total time: 15 min

First, I took 1 1/2 c. of sliced ham, rolled it up like a pin roll and sliced to make it ribbon. If you like it shredded, put it in a food processor and pulse it a few times until the consistency you like. I like mine ribboned because I like a little bite to mine.

Then I took 2 medium stalks of celery and sliced them and put them in with the ham. Next I grabbed 12 baby carrots (1 cup)  and diced them. If you have medium carrots, 2 medium carrots equals to 1 cup if you want them shredded. If you want them sliced, 3 medium carrots equals to 1 cup. 

Then I put in 1 tsp. of minced garlic, 2 tbsp. of pickle relish, 1/4 c. of mayonnaise, 1/4 c. of ranch dressing, 2 tbsp. of spicy brown dijon mustard, 1/2 tsp. of onion powder, 1/2 tsp. of crushed black pepper, and 4 tbsp. of fresh squeeze lemon juice. *If you want zest to give it zing, 2 tsp. of lemon zest would be good. 

*Notice I did not put any salt in the ham salad because the ham is already salty. Now if you want a little more salt, a tiny, tiny pinch would do you the trick. You really don't want to make it really salty or it won't be edible.

Next, I gave the mixture a good toss, stuck it on a couple of romaine lettuce wraps. Sliced a few lemons and made it look pretty. It's Easter right? You gotta make it look pretty for Easter Sunday. Noticed I made my lettuce wraps look like bunny ears. Ha! I thought it would be cute. You can also make them look like bunny ears to impress your guests. 

Also you don't have to put them on lettuce wraps, you can put it on whatever kind of bread you like. Or maybe even serve it by itself. No matter how you serve it, it will all taste the same.

Now take a bite and Enjoy!
Happy Easter!