Name: Ham and Cheese Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 16 ounces Hillshire Farm Uncured Ham Steak (cut into 3/4-inch cubes); 12 ounces chopped romaine lettuce; 1 cup shredded cheddar cheese; 1 cup grape tomatoes (quartered); 1/4 cup balsamic vinegar or red wine vinegar; 3/4 cup oil (I used extra virgin olive oil); 3 tablespoons sweetener of choice (I used powdered erythritol); 2 tablespoons Dijon mustard; 1/2 teaspoon dried thyme; Salt and pepper (to taste)

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Ham and Cheese Salad makes a welcome change to your dinner routine. A sweet dijon balsamic dressing plays perfectly with ham steak, cheddar cheese, and tomatoes. No-cook meals like this are perfect for summer!

Photo of two rustic bowls of salad with ham, cheese, tomato, and romaine with a jar of dressing and two forks next to it.

After months of eating at home, I am looking for easy ways to mix up our family meal plan.

Recipes like this Ham and Cheese Salad are perfection!

In less than 15 minutes, I can have dinner on the table. Plus, it doesn't require turning on the oven, which is a bonus if it is as hot where you are as it is here.

This delicious salad is perfect for those nights where you need to get dinner on the table in a flash!

You Will Need

Ham Steak – I love pre-cooked ham! Look for one with no preservatives and no nitrates/nitrites added. (Except those naturally occurring in celery powder and sea salt.)

Romaine Lettuce - I like for the crunch. Iceberg lettuce would work too.

Shredded Cheddar Cheese - I like extra-sharp, but this is entirely a matter of personal preference.

Grape Tomatoes - The ones I had were huge, so I quartered them. If yours are smaller, you may only need to half them. Cherry tomatoes or chopped whole tomatoes work too.

Balsamic Vinegar - Splurge on a great bottle if you can. Quality makes a big difference in the final taste. If you don't care for balsamic vinegar, red wine vinegar is a good alternative.

Extra Virgin Olive Oil - If you prefer light olive oil or avocado oil for its mild flavor, you can use that too.

Sweetener - Any sweetener will work. Adjust to your personal tastes.

Dijon Mustard - I love the way the Dijon plays with the ham. Grainy mustard will work too.

Thyme - I used dried because I don’t have fresh in my garden right now. If you have fresh, use 1 tablespoon chopped.

Salt and pepper - I used fresh ground black pepper and Himalayan sea salt.

Variations

If you are in the mood for a creamy salad dressing, ranch goes nicely here too.
Add ¼ cup diced red onion and 2 chopped celery stalks for added texture.
For added protein, add 4 hard-boiled eggs, chopped.
Make this keto by using a keto-friendly sweetener in the dressing and choosing a balsamic vinegar that doesn’t have added sugars.
If you would like an extra kick of spice, add ¼ teaspoon cayenne pepper to the dressing or sprinkle the salad with a teaspoon of crushed red pepper flakes.

Can This Salad Be Made Ahead?

Yes! This salad can be made ahead and is perfect for meal-prep. Keep the salad un-tossed in the refrigerator for up to three days. You may keep the dressing in a sealed container for up to 1 week.Ham

Overhead photo of two bowls of salad one centered and one showing partially with a small jar of dressing at the top of the image and two forks at the bottom right.

More Recipes to Try

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Square overhead photo of a salad in a rustic bowl with ham, cheese, tomato and romaine on a white napkin with thin red stripes.

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Ham and Cheese Salad

Easy recipes like this Ham and Cheese Salad are perfect for easy lunches or a casual summer dinner. Finish with a sprinkling of flaky salt and fresh ground black pepper if you like.

Prep Time15

Total Time15

Course: Main, Salad

Cuisine: American

Keyword: ham

Servings:

Calories: 525kcal

Author: Wendy Polisi

Ingredients

Salad

16 ounces Hillshire Farm Uncured Ham Steak cut into ¾-inch cubes
12 ounces chopped romaine lettuce
1 cup shredded cheddar cheese
1 cup grape tomatoes quartered

Dressing

¼ cup balsamic vinegar or red wine vinegar
¾ cup oil I used extra virgin olive oil
3 tablespoons sweetener of choice I used powdered erythritol
2 tablespoons Dijon mustard
½ teaspoon dried thyme
Salt and pepper to taste

Instructions

In a large bowl, toss the ham, lettuce, cheese, and tomatoes.
In a blender combine the balsamic vinegar, olive oil, sweetener, Dijon mustard, and thyme. Season to taste with salt and pepper and process until emulsified.
Toss the salad with the desired amount of dressing and serve immediately.

Nutrition

Filed Under:

Salad Recipes