"This is a nice change of pace for a small dinner salad." —Julie DeMatteo, Clementon, New Jersey
Cooking Light OCTOBER 2008
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.
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