Orange and Lemon Ham Salad

6
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
2
Difficulty
Easy
Ham goes well with many fruits. If you like, substitute fresh pineapple or mango chunks for the orange segments.

Ingredients

fresh lemon juice

1 Tbsp

canola oil

1 tsp

Dijon mustard

1 tsp

honey

1 tsp

endive

1 head(s), large, cut crosswise into 1⁄2-inch slices, then separated into pieces

fresh spinach

2 cup(s), baby leaves

cooked ham (sliced, cubed, or shredded)

¼ pound(s), steak, cut into 1⁄4-inch chunks

orange(s)

1 medium, Navel, peeled and cut into segments

fat-free packaged croutons

½ cup(s)

chopped pecans

2 Tbsp, toasted

Instructions

  1. Combine the lemon juice, oil, mustard, and honey in the bottom of a medium salad bowl. Add the Belgian endive, spinach, and ham; toss to coat.
  2. Arrange the salad on 2 plates. Top each salad evenly with the orange segments, croutons, and pecans. Serve at once. Yields generous 2 cups per serving.

Notes

If you make this in late fall or winter when persimmons and pomegranates are available, try topping the salad with sliced peeled persimmon and a few pomegranate seeds. Add to the southern feeling and serve this salad with minted iced tea.

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