Ham and Cheese Salad Bowl

Gluten Free
Health score
7%
Ham and Cheese Salad Bowl
90 min.
6
350kcal

Suggestions


Welcome to a delightful culinary experience with our Ham and Cheese Salad Bowl! This gluten-free dish is perfect for any meal of the day, whether you're looking for a satisfying lunch, a hearty main course, or a comforting dinner. With a preparation time of just 90 minutes, you can easily whip up this flavorful salad that serves six people, making it an ideal choice for family gatherings or casual get-togethers with friends.

Imagine a vibrant bowl filled with sweet peas, tender cubed ham, and rich Cheddar cheese, all brought together with a creamy dressing that adds a delightful tang. The addition of chopped onions gives it a refreshing crunch, while the mustard enhances the overall flavor profile, making each bite a burst of deliciousness. This dish not only pleases the palate but also offers a balanced caloric intake of 350 kcal per serving, allowing you to enjoy a guilt-free indulgence.

What sets this recipe apart is the unique base made from a buttery, egg-rich mixture that puffs up beautifully in the oven, creating a perfect vessel for the savory salad filling. The contrast of textures—from the creamy salad to the light and airy crust—will leave your guests raving about your culinary skills. So, roll up your sleeves and get ready to impress with this Ham and Cheese Salad Bowl that’s sure to become a favorite in your recipe repertoire!

Ingredients

  • oz peas sweet frozen
  • cups finely-chopped ham cubed cooked
  • oz cheddar cheese shredded
  • tablespoons onion chopped
  • 0.8 cup salad dressing 
  • 1.5 teaspoons mustard yellow
  • 0.7 cup water 
  • 0.3 cup butter 
  •  eggs 
  • cup frangelico 

Equipment

  • bowl
  • sauce pan
  • oven

Directions

  1. Cook and drain peas as directed on box; cool. In large bowl, mix peas and remaining salad filling ingredients. Cover; refrigerate at least 1 hour.
  2. Heat oven to 400°F. Generously grease bottom and side of 9-inch pie plate with shortening or cooking spray.
  3. In 2-quart saucepan, heat water and butter to boiling.
  4. Add Bisquick mix all at once; reduce heat to low and stir vigorously over low heat about 1 minute 30 seconds or until mixture forms a ball.
  5. Remove from heat; beat in eggs, one at a time, with spoon. Continue beating until smooth.
  6. Spread in bottom of pie plate (do not spread up side).
  7. Bake uncovered 30 to 35 minutes or until puffed and dry in center. Cool 30 minutes. Just before serving, fill with salad filling.
  8. Cut into wedges.

Nutrition Facts

Calories350kcal
Protein20.37%
Fat67.25%
Carbs12.38%

Properties

Glycemic Index
21.72
Glycemic Load
1.84
Inflammation Score
-7
Nutrition Score
15.321304466413%

Flavonoids

Isorhamnetin
0.17mg
Kaempferol
0.02mg
Quercetin
0.68mg

Nutrients percent of daily need

Calories:350.23kcal
17.51%
Fat:26.11g
40.17%
Saturated Fat:7.67g
47.93%
Carbohydrates:10.81g
3.6%
Net Carbohydrates:8.28g
3.01%
Sugar:5.91g
6.57%
Cholesterol:155.52mg
51.84%
Sodium:998.52mg
43.41%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.8g
35.59%
Selenium:23.61µg
33.72%
Vitamin C:26.17mg
31.73%
Phosphorus:309.45mg
30.95%
Vitamin K:27.57µg
26.26%
Vitamin B1:0.34mg
22.71%
Vitamin B2:0.37mg
21.67%
Vitamin A:1022.94IU
20.46%
Calcium:171.94mg
17.19%
Vitamin B12:1µg
16.7%
Zinc:2.48mg
16.51%
Vitamin B6:0.26mg
12.79%
Folate:47.34µg
11.84%
Vitamin B3:2.31mg
11.55%
Manganese:0.22mg
11.04%
Fiber:2.53g
10.14%
Vitamin E:1.45mg
9.64%
Vitamin B5:0.92mg
9.17%
Iron:1.59mg
8.84%
Potassium:300.02mg
8.57%
Magnesium:33.51mg
8.38%
Copper:0.16mg
7.86%
Vitamin D:0.7µg
4.67%