“Ole Tyme” salads like egg, ham, tuna and chicken are a lost art that are coming back into vogue at Sunday supper or weekday lunch or even a late night snack!  It is also the perfect way to repurpose a leftover.  Here, it is the perfect appetizer for the leftover holiday or Sunday dinner ham.

Ham salad in a paprika mayo with Arabelle Bread and Butter Pickles:

INGREDIENTS:

·         1 lb baked ham, finely chopped or pulsed in a food processor

·         ½ cup paprika mayonnaise (recipe to follow)

·         ½ cup Arabelle Bread and Butter Pickles, finely chopped (or substitute Arabelle Candied Jalapenos for some kick)

·         ¼ cup red onion or radish, minced

·         Salt and pepper to taste

·         6-8 pieces of pumpernickel or marbled rye bread, cut into 3 inch rounds or crusts cut off & quartered

Paprika Mayonnaise:

·         1 cup mayonnaise, preferably Duke’s or Blue Plate

·         1 clove garlic, minced

·         1 tsp Arabelle Bread and Butter Pickle juice

·         1 tsp sweet paprika

·         1 tsp prepared mustard

DIRECTIONS:

Combine ham, pickles, and red onion.  Stir in mayonnaise.  Salt and pepper to taste.  Stir well until all ingredients are blended.  Place a generous spoonful on top of each bread square anmd plate and serve, or place a second bread square on top of spoonful for a more casual ham salad slider!  Either way, plate and serve!

 

 

  1. Guacamole with Arabelle Candied Jalapenos and Hummus with Arabelle Dilled Onions (2 pics) recipes

 

Whether having friends over for a Mexican night or a Mediterranean night, whether making a dip from scratch or buying your favorite store bought, Arabelle can make even the simplest dips unique and delicious.

 

*If purchasing Guacamole or Hummus from the store, just mix in the Arabelle products according to the quantities in the recipes below.