Wednesday, August 4, 2010

Ham and Fruit Tossed Salad

Our salad kick has continued with this ham and fruit tossed salad. It's been fun stepping out of our "normal" routine and trying some new dishes. And let me tell you, with the weather peaking at 104-105 degrees these days a nice cool salad is perfect for dinner! I got this recipe from Salads by Carrie Holcomb.

Ham and Fruit Tossed Salad

3 medium oranges
1 3 oz package of cream cheese, softened (I used a pre-whipped variety)
2 tsp sugar
3 cups torn iceberg lettuce
3 cups torn spinach
8 oz cubed fully cooked ham (1 1/2 cups)
1 cup red (or green) seedless grapes
1/4 cup of Spicy Nuts (see recipe below)

Take the zest off one orange and set it aside. Peel and segment two of the oranges. Set the orange segments aside.
Make dressing by mixing together cream cheese, sugar, orange zest and enough of the juice from one orange to make the dressing a drizzling consistancy.

In a large bowl, combine lettuce, spinach, ham, grapes, spicy nuts and orange segments. Toss lightly to mix. Pour dressing over lettuce mixture and toss to coat. Divide amount four salad plates.

Spicy Nuts

3/4 cup walnuts or pecan pieces
1 tbsp butter
1/4 tsp ground red pepper
1/4 tsp ground cumin
dash salt

Combine nuts, butter, red pepper, cumin and salt. Spread on a single layer in a shallow baking pan. Bake in a 350 degree oven for about 10 minutes, stirring once. To store, place in an airtight container and refrigerate for up to 1 month. Break to room temperature before serving.

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