Directions:
- Preheat the oven to 350 degrees F.
- On a rimmed baking sheet, toss the rye bread cubes with 2 Tablespoons of the canola oil. Bake for about 15 minutes, stirring once, until the bread is lightly toasted. Let cool.
- In a bowl, whisk the mustard with the mayo and vinegar. Gradually whisk the remaining 3 Tablespoons of canola oil and season with pepper to taste. Add the chopped celery, ham, Gruyere, snipped chives and the rye bread croutons. Toss well and serve immediately.
- Note: the rye bread croutons can be made in advance and stored in an airtight container for up to 1 day.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 620.4 Kcal (2597 kJ) | ||
| Calories from fat | 351.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39g | 60% | |
|---|---|---|---|
| Cholesterol | 76.07mg | 25% | |
| Sodium | 1442.6mg | 60% | |
| Potassium | 356.67mg | 8% | |
| Total Carbs | 27.73g | 9% | |
| Sugars | 4.3g | 17% | |
| Dietary Fiber | 2.89g | 12% | |
| Protein | 36.87g | 74% | |
| Vitamin C | 4mg | 7% | |
| Iron | 2.1mg | 12% | |
| Calcium | 481.8mg | 48% | |
| Amount Per 100 g | |||
| Calories | 239.7 Kcal (1004 kJ) | ||
| Calories from fat | 135.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.07g | 60% | |
|---|---|---|---|
| Cholesterol | 29.39mg | 25% | |
| Sodium | 557.37mg | 60% | |
| Potassium | 137.8mg | 8% | |
| Total Carbs | 10.71g | 9% | |
| Sugars | 1.66g | 17% | |
| Dietary Fiber | 1.12g | 12% | |
| Protein | 14.24g | 74% | |
| Vitamin C | 1.5mg | 7% | |
| Iron | 0.8mg | 12% | |
| Calcium | 186.1mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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