Salad Supreme
Submitted by itzlikewhoa
Warm ham salad with a cooked vinegar dressing tossed with lettuce, tomatoes, cucumber, and green pepper. Topped with American cheese strips and sliced hard-boiled eggs.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minThis retro salad bridges the gap between a cold chef’s salad and a hot meal. Strips of ham, onion rings, green pepper, cucumber, and celery get warmed in a cooked vinegar dressing right in the skillet, then tossed with fresh lettuce and tomato wedges at the table.
The dressing is old-school: oil, flour, sugar, mustard, and vinegar cooked until thickened. It coats the warm vegetables with a tangy, slightly sweet glaze that wilts the lettuce just enough to soften it without turning it limp.
Cheese strips and sliced hard-boiled eggs on top make it substantial enough for a full dinner on warm evenings when you want something satisfying but not heavy.
Pro Tips
- Stir the dressing constantly as it comes to a boil. The flour thickens fast and can scorch on the bottom
- Toss the lettuce and tomatoes in at the last second. They should wilt slightly from residual heat, not cook
- Cut the ham into thin, uniform strips so they heat evenly and match the other ingredients in texture
- Serve immediately. This salad doesn’t hold well. The lettuce wilts and releases water if it sits
Variations
- Turkey or chicken strips instead of ham for a lighter protein option
- Swap American cheese for Swiss for a sharper, more grown-up flavor
- Add croutons for extra crunch alongside the warm vegetables
Ingredients
Directions
For dressing, mix oil, flour, sugar, mustard, water, and vinegar in a large frypan.
Cook over medium heat, stirring constantly until mixture comes to a boil.
Mix ham, onion, green pepper, cucumber, and celery with dressing.
Cook covered over medium heat until heated through, about 4 to 5 minutes.
Stir several times during cooking.
Remove from heat.
Toss gently with tomatoes and lettuce.
Garnish with cheese strips and egg slices.
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