Ham, Provolone and Sugar Snap Peas Salad Recipe

Ham, Provolone and Sugar Snap Peas Salad Recipe

Ingredients:

1 Tbsp of olive oil
1 lb of ham; cut into half-inch cubes
2 Tbsps of vinegar (Sherry); divided
2 c of rice
3/4 lb of sugar snap peas; trimmed
3/4 c of scallions; chopped
6 oz of provolone (sharp); cut into half-inch cubes
Salt

Directions:

Rinse the rice; and then put it in a saucepan with lightly salted water. Place it over medium-high heat. Let it boil, and then add in the diced ham. Lower the heat.

Allow it to simmer ’til the rice becomes soft. This usually takes approximately 15 minutes. At this point, add in the peas. Simmer for about a minute longer; and then transfer it to a large salad bowl. Let it cool.

Once the rice mix is cool, sprinkle it with a small amount of Sherry vinegar (about a tablespoon), as well as the chopped scallions; and then mix thoroughly. Let it cool or refrigerate for about an hour.

Whisk together what is left of the oil and Sherry vinegar. Pour it over the rice and ham mixture together with Provolone cheese. Toss it well; and then season with salt and pepper prior to serving.

>> Rice, Ham, and Sugar Snap Peas Salad Recipe