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Serves 6.

• 8 ounces thinly sliced ham, cut into bite-size strips
• 1 tablespoon butter or margarine
• 1/2 teaspoon five-spice powder or curry powder
• 1/2 cup pecan halves
• 1/4 cup bottled oil and vinegar salad dressing or Italian salad dressing
• 2 tablespoons dry sherry
• 1 10-oz. package Mediterranean-style or Italian-style torn, mixed salad greens
• 1/2 small cucumber, halved lengthwise and sliced
• 1 cup fresh pea pods, halved crosswise
• 1 cup cherry tomatoes, halved
• 2 ounces semi-soft goat cheese or feta cheese, crumbled

Cooking Directions
Melt butter in a small skillet over medium heat.
Stir in five-spice powder.

Add pecans; cook and stir until nuts are toasted.
Set aside.

Combine salad dressing and sherry in a screw-top jar.
Set aside.

Combine salad greens, ham, cucumber, pea pods, tomatoes and toasted pecans in a large salad bowl.

Shake salad dressing mixture to combine; pour over greens mixture.

Toss until coated.
Sprinkle with crumbled cheese.

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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