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 sprinkle with roasted nuts for an added crunch. This entrée salad needs only hot bread or breadsticks to complete the menu.
- 3/4 pound boneless ham (sliced into 1/2 inch strips)
- 2 tablespoons vegetable oil
- 1/2 cup peanut butter
- 3 tablespoons lime juice
- 1 tablespoon soy sauce (reduced sodium)
- 1 teaspoon ground ginger
- 1 clove garlic (crushed)
- 1 tablespoon sugar
- 1 cucumber (medium, seeded and thinly sliced)
- 1/2 red onion (thinly sliced)
- 6 cups romaine lettuce (OR curly endive)
- 1 head radicchio (OR Boston lettuce)
- 1 bunch watercress
- 11 ounces mandarin orange segments (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.