- 8 ounces diced cooked ham
- 1 cup finely diced celery
- 1 cup finely diced red onion
- 1/3 cup mayonnaise, or more to taste
- 1 teaspoon dried rosemary leaves, crumbled
- 2 cups torn romaine lettuce, or to taste
- 1/4 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.