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Ham Salad

12 ounces cooked ham, coarsely chopped (see note)

1 celery rib, coarsely chopped

1 small shallot, minced and soaked in ice water for 30 minutes, then drained (see headnote)

1/2 cup sweet-pickle relish

1/4 cup plain, full-fat Greek yogurt

1 tablespoon fresh lemon juice

2 teaspoons brown mustard or Dijon mustard

1/2 teaspoon celery seed

1/4 teaspoon freshly ground black pepper

Kosher salt (optional)

Combine the ham and celery in a food processor. Pulse several times until the mixture is in very small, uniform pieces, about the size of lentils. Do not overprocess or the mixture will get pasty.

Scrape the ham and celery into a mixing bowl and add the soaked/drained shallot, relish, yogurt, lemon juice, mustard, celery seed and pepper. Stir together until uniform and creamy. Taste and season lightly with salt, if needed. Refrigerate for at least 4 hours to let the flavors combine.

Notes: The shallot needs to soak in an ice-water bath for 30 minutes; this will lessen its bite and keep the shallot crisp. The salad should be refrigerated for at least 4 hours before serving (so the flavors meld) and up to 3 days; it does not freeze well.

Serves 8 (makes 2 cups)

Nutrition | Per serving: 80 calories, 8 g protein, 8 g carbohydrates, 1 g fat, 0 g saturated fat, 25 mg cholesterol, 590 mg sodium, 0 g dietary fiber, 6 g sugar

From Bring It! columnist Cathy Barrow

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