HAM SALAD WITH HOT PEANUT DRESSING
• 3/4 pound boneless ham, sliced into 1/2-inch strips
• 2 tablespoons vegetable oil
• 1/4 cup peanut butter
• 3 tablespoons lime juice
• 1 tablespoons reduced-sodium soy sauce
• 1 teaspoon ground ginger
• 1 garlic clove, crushed
• 1 tablespoon sugar
• 1 medium cucumber, seeded and thinly sliced
• 1/2 red onion, thinly sliced
• 6 cups romaine or curly endive, torn
• 1 head radicchio or Boston lettuce
• 1 bunch watercress
• 1 11-ounce can mandarin oranges, drained
• Roasted peanuts (optional)
In medium saucepan combine oil, peanut butter, lime juice, soy sauce, ginger, garlic and sugar.
Over low heat stir to dissolve sugar and heat through.
In large bowl toss together cucumber, onion, romaine or endive, and watercress.
Line plates with radicchio, top with tossed vegetables, ham and orange sections.
Drizzle with dressing.
Sprinkle with roasted peanuts, if desired.
This Thai-inspired salad is a new makeover for leftover ham that won’t have your family saying, “Ham…again?” Use variety of different lettuce greens and sprinkle with roasted nuts for an added crunch. This entrée salad needs only hot bread or breadsticks to complete the menu.
Calories 190 calories; Protein 9 grams; Fat 12 grams; Sodium 400 milligrams; Cholesterol 10 milligrams; Saturated Fat 2 grams; Carbohydrates 15 grams; Fiber 3 grams
Recipe and photo courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com