This Thai-inspired salad
is a new makeover for leftover ham that won’t have your
family saying, “Ham…again?” Use variety of different
lettuce greens and spinkle with roasted nuts for an added crunch.
This entrée salad needs only hot bread or breadsticks
to complete the menu.
Ham Salad
with Hot Peanut Dressing
3/4 pound boneless ham,
sliced into 1/2-inch strips
2 tablespoons vegetable oil
1/4 cup peanut butter
3 tablespoons lime juice
1 tablespoons reduced-sodium soy sauce
1 teaspoon ground ginger
1 garlic clove, crushed
1 tablespoon sugar
1 medium cucumber, seeded and thinly sliced
1/2 red onion, thinly sliced
6 cups romaine or curly endive, torn
1 head radicchio or Boston lettuce
1 bunch watercress
1 (11-ounce) can mandarin oranges, drained
Roasted peanuts (optional)
In medium saucepan combine
oil, peanut butter, lime juice, soy sauce, ginger, garlic and
sugar. Over low heat stir to dissolve sugar and heat through.
In large bowl toss together
cucumber, onion, romaine or endive, and watercress. Line plates
with radicchio, top with tossed vegetables, ham and orange sections.
Drizzle with dressing. Sprinkle with roasted peanuts, if desired.
