Serves: 4

Smoked Ham Southern Slaw

  • 8 ounces Virginia Brand Ham, cut into strips
  • 1 small head of cabbage, sliced
  • 4 small cucumbers, cubed
  • 14 ounces canned sweet corn, drained
  • ½ cup chopped green onions

Dressing Ingredients

  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  1. Mix the mayonnaise, lemon juice, salt, and pepper. Set aside.
  2. In a large bowl, mix all of the salad ingredients and dressing together. Serve cold.

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Serves: 4

Greek Roast Beef Salad

  • 8 ounces sliced Seasoned Angus Roast Beef
  • 1 head romaine lettuce, washed and torn into bite-sized pieces
  • 1 medium cucumber, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 jar roasted red peppers, sliced
  • ½ cup feta cheese, crumbled

Mediterranean Vinaigrette Ingredients

  • 2 tablespoons red wine vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • ¼ cup olive oil
  1. Whisk together vinegar, lemon, mustard, and salt. Slowly whisk in the olive oil. Set aside.
  2. Place salad ingredients into a large serving bowl and toss. Serve dressing on the side. Pair with a warm pita cut into fourths.

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Serves: 2

Crispy Honey Ham Chopped Salad

  • 6 ounces Uncured Honey Ham
  • 1 bag chopped kale salad kit (use ingredients in the kit along with ingredients listed)
  • 1 cup red grapes, cut in half
  • 1 cup shaved Parmesan
  • 3 ounces Champagne vinaigrette
  • ¼ cup shelled pistachios
  • 1 Fuji apple, thinly sliced, cut fresh
  • 1 jalapeño or habanero (minced)
  1. Place a large sauté pan on medium high heat. Add Uncured Honey Ham to the pan and cook until lightly browned and crispy. Set aside.
  2. Make the salad (you can use the other ingredients in the kit) by combining the remaining ingredients. Rough chop the crispy Uncured Honey Ham.
  3. Divide the tossed salad between 2 plates or bowls and top with the chopped crispy Uncured Honey Ham.

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Serves: 4

Turkey Cranberry Salad

  • 16 ounces Honey Turkey Breast
  • 10 ounces of field greens or spinach
  • 1 cup dried cranberries
  • 1 cup pecan halves, toasted or candied, if desired
  • 1, 4 ounce package of goat cheese, crumbled
  • 1 small red onion, thinly sliced


  • ⅓ cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • ¼ cup prepared or store-bought whole-berry cranberry sauce
  • 1 tablespoon Dijon mustard
  • 1 small clove of garlic, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  1. Divide salad greens evenly among 4 individual salad bowls.  
  2. Fold turkey slices and arrange them in one quadrant of each salad.  
  3. Divide the remaining ingredients evenly and arrange them in sections of each salad, creating an arranged salad.
  4. Combine all dressing ingredients in a blender and blend until almost smooth. 
  5. Serve dressing with salads.


  • Candied pecans can be found at most grocery stores. 
  • Great use for leftover cranberry sauce.

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Serves: 6-8

Honey Ham Pasta Salad

  • 12 slices of Honey Ham
  • 1, 16-ounce box of fusilli or rotini (gluten-free if desired)
  • ½ of a 12-ounce jar of roasted red peppers, drained and thinly sliced
  • 1, 14-ounce can quartered artichoke hearts, drained
  • 1 cup cherry tomatoes, red and/or yellow, halved
  • ½ cup black olives, pitted and chopped
  • ⅓ cup chopped red onion
  • ¾ cup Italian dressing
  • Lettuce leaves, if desired
  1. Heat oven to 400°F. 
  2. Line a baking sheet with parchment paper. Lay the ham slices on parchment paper so that they don’t overlap, curling the edges and folding like a nest. 
  3. Bake 10-12 minutes, until edges brown and they start to crisp. Place on a cooling rack to cool.
  4. Cook pasta according to package instructions. 
  5. Drain and rinse with cold water. Place pasta in a large bowl. Stir in the next 6 ingredients and toss lightly to combine.
  6. Using kitchen scissors, cut ham crisps into thin pieces. Stir half of the ham pieces into the pasta salad. 
  7. Place pasta in a serving bowl and garnish with remaining ham crisp pieces.


  • Pasta salad can be made ahead of time. Garnish just before serving
  • To serve as individual servings, line salad plates with lettuce leaves; spoon pasta salad onto lettuce and garnish with remaining crispy ham pieces.

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Serves: 4

Waldorf Chicken Salad

  • 8 ounces Golden Roasted Chicken Breast
  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 cup sliced celery
  • 1 cup chopped apple
  • 1 cup red grapes
  • 2/3 cup coarsely chopped walnuts, toasted
  • Bibb or leaf lettuce leaves
  • Lemon wedges
  1. In a small bowl, mix mayonnaise and lemon juice; set aside.
  2. In a large bowl, combine all remaining ingredients except chicken breast and lettuce leaves. Stir in mayonnaise mixture and toss to lightly combine.
  3. Line 4 individual salad plates with Bibb or leaf lettuce leaves. Divide salad mixture evenly among lettuce-lined salad plates. 
  4. Arrange slices of chicken breast over salad mixture.
  5. Serve with lemon wedges.

Nuts can be toasted ahead of time. Salad can be served on a lettuce-lined serving platter if desired. This salad also tastes great in a lettuce wrap.

To serve on a bun: layer chicken and top with salad mixture on a toasted bun.

To serve as an “arranged” salad: line plates with lettuce and arrange individual ingredients in sections on top of lettuce. Drizzle with mayonnaise-lemon juice mixture.

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Serves: Makes 24 Skewers

Beef Salad Skewers

  • 24 slices Seasoned Angus Roast Beef, cut in half lengthwise
  • 1 head of Iceberg lettuce, cut into 24 (1½-inch) wedges
  • 24 slices cucumber
  • 24 grape or cherry tomatoes
  • ¾ pound block Swiss cheese, cut into 1-inch cubes
  • ¾ pound block of cheddar cheese, cut into 1-inch cubes
  • ⅓ cup Ranch dressing
  1. Thread lettuce wedges, 2 slices of roast beef, cucumber, tomatoes, and cheese cubes onto 8-inch skewers. 
  2. Arrange skewers on a platter or board. 
  3. Drizzle with dressing.


  • Skewers can be made ahead. Cover and refrigerate for up to 8 hours. Drizzle with dressing just before serving.
  • Ingredients can also be tossed as a salad instead of placed on skewers.

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Serves: 1

Asian Chicken Salad

  • 4 ounces thinly sliced Golden Roasted Chicken Breast, ¼-inch julienne slices
  • 1 cup shredded romaine
  • ½ cup shredded green cabbage
  • ½ cup shredded red cabbage
  • ¼ cup shredded carrots
  • ½ cup crispy wontons
  • ¼ cup cooked edamame
  • ¼ cup cilantro, rough chopped
  • 3 tablespoons bottled Asian sesame dressing
  1. Place all ingredients into a mixing bowl. Add the dressing and gently toss until thoroughly mixed.
  2. Pour contents onto a large round plate and serve immediately.

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