Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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

Julie DeMatteo, Clementon, New Jersey
Recipe by Cooking Light October 2008

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

143 calories; calories from fat 37%; fat 5.8g; saturated fat 1.5g; mono fat 2.9g; poly fat 0.6g; protein 5.1g; carbohydrates 20.5g; fiber 3.7g; cholesterol 10mg; iron 1.4mg; sodium 264mg; calcium 98mg.
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