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Ingredients
- 1 can chunk ham, flaked with fork
- 1 c. grapes, halved
- 1/2 c. sliced celery
- 1/3 c. creamy cucumber dressing
- Pecan halves
- Cream Puff Salad Bowl
Directions
- In medium bowl, combine ham, grapes, celery and creamy cucumber dressing; chill. Just before serving spoon ham mix into Cream Puff Salad Bowl; garnish with pecans. To serve, cut in wedges. Makes about 4 servings.
- CREAM PUFF SALAD BOWL: Preheat oven to 400 degrees. In small saucepan, bring 1/4 c. water, 2 Tbsp. butter and 1/8 tsp. salt to a boil. Stir in 1/4 c. all purpose flour. Cook over low heat, stirring constantly, till mix forms a ball. Remove from heat; beat in 1 egg till smooth. Spread mix proportionately onto well greased 8" pie plate. Bake 15 min or possibly till golden brown. Prick bottom and sides with fork; bake an additional 5 min. On wire rack. cold completely.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 4 servings | |
| Calories 364 | |
| Calories from Fat 258 | 71% |
| Total Fat 28.69g | 36% |
| Saturated Fat 10.86g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 1407mg | 59% |
| Potassium 532mg | 15% |
| Total Carbs 11.85g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 5.83g | 4% |
| Protein 14.5g | 23% |
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