Cold Meat Salad

Salads are a great way to use leftover meat. This salad is wonderful on it's own as a main dish or used as a sandwich filling, as I have done here. The salad makes a nice filling for pita bread for something a bit different from the usuall sandwich bread. This tasty recipe comes from Marlene Sorosky's Cookery for Entertaining, with just a few minor adjustments. Blessings...

Recipe:

1/2 cup chopped green onions (I have also used white onion)
1 cup finely chopped celery
1/2 cup coarsely chopped pecans, lightly toasted and cooled
1/2 (10-oz.) pkg. frozen peas, thawed and drained on paper towels
2 cups diced cooked ham, beef, chicken or turkey
1/2 cup light mayonnaise
2 tsps. prepared mustard

1. Combine first 5 ingredients in a bowl.
2. Whisk together mayonnaise and mustard until smooth; stir into salad until well combined.
3. Cover and refrigerate several hours or overnight to blend flavors.

 Yield: 4 cups
315 calories per 1 cup serving using lean ham and light mayo
4 gms. fiber
 Note: To toast pecans, spread on a rimmed baking sheet and bake in a 350 degree oven for about 10 minutes, stirring twice. I also use a frying pan over low heat for about 10 minutes. The pecans will begin to smell so fragrant and wonderful in about 10 minutes, and they will have a bit of crunch.
Note: We use about 1/2 cup salad for a sandwich.