"This is a nice change of pace for a small dinner salad." —Julie DeMatteo, Clementon, New Jersey
5 ounces ham, cut into 1-inch strips
3 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
1/8 teaspoon salt
8 cups mixed salad greens
1 cup chopped dried Calimyrna figs (about 6)
1 tablespoon slivered almonds, toasted
1/4 cup (1 ounce) shaved reduced-fat cheddar cheese
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ham to pan; cook 2 minutes or until lightly browned. Remove from heat; set aside.
Combine vinegar, oil, honey, mustard, and salt in a large bowl; stir with a whisk. Add ham, greens, figs, and almonds to bowl; toss well. Arrange 1 cup salad on each of 8 plates; top each serving with about 1 1/2 teaspoons cheese.