1 cup chopped celery
1 small onion, chopped
2 tablespoons butter
1 tsp dried parsley, crushed
1 teaspoon salt
1 teaspoon dried oregano
1/2 cup white wine
1 teaspoon lemon juice
1 teaspoon dried basil
1 teaspoon dried rosemary
1 cup sliced carrots
1 cup sliced kalamata olives
salt and pepper to taste
1 cup chopped cooked ham
1 teaspoon olive oil
In a large bowl, combine celery, onion, butter, parsley, salt, oregano, white wine, lemon juice, basil, rosemary, carrots, kalamata olives, salt, pepper and ham. Mix thoroughly and set aside.
In a medium bowl, combine olive oil, celery, onion, celery mixture, lemon juice, basil, rosemary and salt and pepper. Mix thoroughly and set aside.
While the salad is still warm, stir together the tomatoes, green onions, celery mixture, bread crumbs, olives, salt, pepper and ham. Fold in the olive oil mixture.
Turn the salad into a large serving bowl and add the olive oil mixture. Cover bowl with a towel and let sit overnight in the refrigerator.
After serving, toss with the lemon juice, celery mixture and tomato mixture. Serve warm with a slice of lemon arugula.
I put toffee cracker crumbs on top before gluing it... messy.
Absolutely loved this!! Used it for Thanksgiving dinner and left with rave reviews.
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