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Frizzled Ham and Fig Salad

Yield 8 servings
"This is a nice change of pace for a small dinner salad." —Julie DeMatteo, Clementon, New Jersey

Ingredients

  • Cooking spray
  • 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

Nutrition Information

  • calories 143
  • caloriesfromfat 37 %
  • fat 5.8 g
  • satfat 1.5 g
  • monofat 2.9 g
  • polyfat 0.6 g
  • protein 5.1 g
  • carbohydrate 20.5 g
  • fiber 3.7 g
  • cholesterol 10 mg
  • iron 1.4 mg
  • sodium 264 mg
  • calcium 98 mg

How to Make It

  1. 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.

  2. 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.