Orange and lemon ham salad
Fresh lemon juice
1 head(s), large, cut crosswise into 1⁄2-inch slices, then separated into pieces
2 cup(s), baby leaves
¼ pound(s), steak, cut into 1⁄4-inch chunks
1 medium, Navel, peeled and cut into segments
Fat-free packaged croutons
2 Tbsp, toasted
- 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.
- 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.