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If you like, substitute leftover white meat chicken for the ham. Use cashews instead of pecans or walnuts.
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| Palm Beach Ham Salad |
Ingredients
(4 servings - 290 calories per serving)
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| 1/2 |
cantalope |
| 7 cups |
fresh baby spinach |
| 1 cup |
cooked lean ham (cubed) |
| 1/2 cup |
pecan halves or walnut halves |
| 1/2 |
red onion (thinly sliced) |
| 3 tbsp |
sugar |
| 1-1/2 tsp |
orange peel |
| 2 tbsp |
orange juice |
| 2 tbsp |
vinegar |
| 1 tbsp |
onion (finely chopped) |
| 1/8 tsp |
pepper |
| 1/3 cup |
salad oil |
| 1 tsp |
poppy seed |
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- Scoop out the cantalope with a melon-baller.
- In a large salad bowl, toss together melon balls, spinach, ham, nuts, and onion slices.
- In blender, combine sugar, orange peel, orange juice, vinegar, onion, and pepper.
- Blend until combined.
- With blender running, slowly add salad oil in a steady stream.
- Blend until thickened.
- Add poppy seed.
- Divide salad between four serving plates.
- Pour dressing over salad and toss lightly.
- Store any remaining dressing in the refrigerator for up to one week.
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