Lunch

Ham and Egg Salad Pockets is for Lunch.

Ham and Egg Salad Pockets takes 10 minutes to prepare.

Ham and Egg Salad Pockets takes 15 minutes to cook.

Ham and Egg Salad Pockets makes 6 servings.

The ingredients for Ham and Egg Salad Pockets are:

Lean cooked ham, chopped, two cups

4 hard-boiled eggs, chopped

Miracle Whip, Fat-Free version, 1/4 cup (approximately)

2 tbsp sweet pickle relish, something with "no added sugar"
in whatever brand you use. (Drain the relish well)

1 tsp prepared yellow mustard

1 tsp dried basil leaves

Baby spinach, one package from produce counters

Pkg of six Kangaroo Salad Pockets (already halved)

Here is how you make Ham and Egg Salad Pockets:

Cooking time is for the hard-boiled eggs if you have not already done that. In medium bowl, chop the eggs and ham in a diced fashion. Combine with remaining ingredients except for the spinach and the halved pita pockets. Add the salad dressing carefully and incrementally so as not to end up with a sloppy mixture.Line the pockets with the raw spinach leaves, then divide the mixture among them. It will take approximately 3 ounces of mixture for each pocket. Serving suggestion: Decorate plate with possibly a sprig of parsley and a slim slice or two of cantaloupe or other melon, or a combination of fresh fruit. Remember: One serving is a half-pocket, filled. (If you purchase full-sized pitas, remember that your portion is only half of one). Number of Servings: 6Recipe submitted by SparkPeople user AYOUNGLADY.

The nutritional information for Ham and Egg Salad Pockets is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 157.1

• Total Fat: 6.4 g
• Cholesterol: 162.5 mg
• Sodium: 867.5 mg
• Total Carbs: 10.9 g
• Dietary Fiber: 0.7 g
• Protein: 14.4 g