- 8 ounces diced cooked ham
- 1 cup finely diced celery
- 1 cup finely diced red onion
- ⅓ cup mayonnaise
- or more to taste
- 1 teaspoon dried rosemary leaves
- 2 cups torn romaine lettuce
- or to taste
- ¼ cup ranch dressing
- Mix ham, celery, and red onion in a large bowl; add mayonnaise and rosemary and stir to coat.
- Refrigerate ham mixture for at least 1 hour.
- Put lettuce into a large bowl. Spoon ham mixture over the lettuce. Serve with ranch dressing on the side.