HAM-CITRUS-VEGGIE SALAD
Makes 4 main-dish servings.
A creamy, citrus-infused dressing crowns this superb salad.
• 1 cup Florida Orange Juice
• 3 tablespoons Florida Grapefruit Juice
• 1 tablespoon cornstarch
• 1 tablespoon honey
• 1-1/2 teaspoons dry mustard
• 1/8 teaspoon white pepper
• 1/8 teaspoon onion powder
• 1/3 cup reduced-calorie mayonnaise or salad dressing
• 6 cups torn mixed salad greens
• 1/4 cup sliced green onions
• 1-1/2 cups assorted Florida orange sections (seeded)
• 5 ounces lower-fat and lower-sodium fully cooked ham, diced (1 cup)
• 1 cup frozen peas, thawed
For dressing, in a small saucepan combine orange juice, grapefruit juice, cornstarch, honey, mustard, pepper, and onion powder.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir for 2 minutes more.
Cool slightly.
Transfer to bowl.
Stir in mayonnaise.
Cover; chill 2 to 24 hours.
In a large salad bowl toss together mixed greens and green onions.
Add citrus sections, ham, and peas.
Pour dressing over salad; toss gently to coat.
Serve immediately.
Florida Department of Citrus
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