My husband says his Mom served hominy when he was a kid, and he likes it. I liked the looks of this salad, with a dressing much like the ones on hot German potato salad. It was very speedy to make on a hot, muggy day, and we enjoyed it with some nut bread and fresh fruit for dessert for a light lunch.
I tried 1/3 cup water the second time we made it, and I liked the dressing a little better. When you open a can of hominy, it doesn’t look like enough for 4 main dish servings, but with the remaining ingredients, it was enough. We will have this more often if my husband has his way – it’s a very old-timey dish that we both liked.
Ham and Hominy Salad
1 Medium Onion -- chopped
1 Tablespoon Butter
1 Tablespoon Flour, All-purpose
1/2 Cup Water -- (maybe 1/3 cup)
1/4 Cup Cider Vinegar
1/4 Cup Sugar
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
15 1/2 Ounces Hominy -- rinsed and drained
1 Cup Ham -- cubed
1/2 Cup Celery -- chopped
1/2 Cup Green Pepper -- chopped
In a 10" skillet, sauté onion in the butter until tender. Stir in the flour, cook over medium heat 1 minute. Combine the water, vinegar and sugar and stir into the onion mixture. Bring to a boil and cook and stir 2 minutes more. Remove from the heat and add the hominy. Let stand 5 minutes to let dressing soak into the hominy. Stir in the remaining ingredients. Serve warm or cold.
4 main dish servings
Per Serving: 242 Calories; 8g Fat (27.7% calories from fat); 8g Protein; 36g Carbohydrate; 4g Dietary Fiber; 27mg Cholesterol; 853mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat; 1 Other Carbohydrates.
Adapted from Taste of Home Country Extra 2004