Orange and Lemon Ham Salad
- Total Time
Ham goes well with many fruits. If you like, substitute fresh pineapple or mango chunks for the orange segments.
fresh lemon juice1 Tbsp
canola oil1 tsp
Dijon mustard1 tsp
endive1 head(s), large, cut crosswise into 1/2-inch slices, then separated into pieces
fresh spinach2 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 croutons½ cup(s)
chopped pecans2 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.