Orange and lemon ham salad

6
6
6
SmartPoints® value per serving
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
2
Difficulty
Easy
Ham goes well with many fruits, as this beautifully colorful salad proves. If you like, substitute fresh pineapple or mango chunks for the orange segments. Or, 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.

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.