Ham and Caramelized Pecan Tossed Salad

Use leftover ham to prepare a unique tossed salad!

Yield: 5 servings

Ingredients

Dressing:
1/4	cup	olive oil

2	Tablespoons	cider vinegar

1	Tablespoon	granulated sugar


Salad:
3	cups	torn iceberg lettuce

3	cups	torn spinach leaves

2	cups	cubed cooked ham

1	cup	seedless red or black grapes, halved

1/2	cup	fresh pineapple chunks OR (11 ounce) can mandarin orange segments, drained

1/4	cup	sliced green onions


Caramelized Pecans:
1/4	cup	granulated sugar

1/2	cup	pecan halves

Directions:

Dressing:
Whisk oil, vinegar and 1 Tablespoon sugar until well blended.

Salad:
In a large bowl, combine lettuce, spinach, ham, grapes, pineapple and onions; toss.

Caramelized Pecan Halves:
Heat 1/4 cup sugar in small heavy saucepan over medium-high heat for 4 minutes or until sugar melts, stirring constantly. Add pecan halves; stir until coated. Remove from heat. Pour onto waxed paper. Cool; break apart.

Just before serving, pour dressing over salad and toss to coat. Add pecans and toss gently.

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