A creamy, citrus-infused dressing crowns this superb ham and vegetable salad.
1 cup Florida Orange Juice
3 tablespoons Florida Grapefruit Juice
1 tablespoon cornstarch
1 tablespoon honey
1 1/2 teaspoons dry mustard
1/8 teaspoon white pepper
1/8 teaspoon onion powder
1/3 cup reduced-calorie mayonnaise or salad dressing
6 cups torn mixed salad greens
1/4 cup sliced green onions
1 1/2 cups assorted Florida orange sections (seeded)
5 ounces lower-fat and lower-sodium fully cooked ham, diced (1 cup)
1 cup frozen peas, thawed
- For dressing, in a small saucepan combine orange juice, grapefruit juice, cornstarch, honey, mustard, pepper, and onion powder. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Cool slightly. Transfer to bowl. Stir in mayonnaise. Cover; chill 2 to 24 hours.
- In a large salad bowl toss together mixed greens and green onions. Add citrus sections, ham, and peas. Pour dressing over salad; toss gently to coat. Serve immediately.
Makes 4 servings.
Recipe provided courtesy of The Florida Department of Citrus.