Frizzled Ham and Fig Salad

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

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 143
  • Calories from fat: 37%
  • Fat: 5.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.1g
  • Carbohydrate: 20.5g
  • Fiber: 3.7g
  • Cholesterol: 10mg
  • Iron: 1.4mg
  • Sodium: 264mg
  • Calcium: 98mg

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

Preparation

  1. 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. 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.
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