Frizzled Ham and Fig Salad

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

Yield: 8 servings

Ingredients

• Cooking spray
• 5  ounces  ham, cut into 1-inch strips
• 3  tablespoons  red wine vinegar
• 1  tablespoon  extra-virgin olive oil
• 1  tablespoon  honey
• 1  teaspoon  Dijon mustard
• 1/8  teaspoon  salt
• 8  cups  mixed salad greens
• 1  cup  chopped dried Calimyrna figs (about 6)
• 1  tablespoon  slivered almonds, toasted
• 1/4  cup  (1 ounce) shaved reduced-fat cheddar cheese

Preparation

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.

Nutritional Information

Calories:

143 (37% from fat)

Fat:

5.8g (sat 1.5g,mono 2.9g,poly 0.6g)

Protein:

5.1g

Carbohydrate:

20.5g

Fiber:

3.7g

Cholesterol:

10mg

Iron:

1.4mg

Sodium:

264mg

Calcium:

98mg