Orange and lemon ham salad
7
Points®
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
Belgian endive
1 head(s), cut crosswise into 1⁄2-inch slices, then separated into pieces
Spinach
2 cup(s), baby leaves
Cooked ham
¼ pound(s), steak, cut into 1⁄4-inch chunks
Orange
1 medium, Navel, peeled and cut into segments
Fat-free packaged croutons
½ cup(s)
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
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.
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