From the Garden...Ham Pecan Tossed Salad

Here’s a beautiful, “special” salad – the caramelized pecans add that extra touch.  I made my pecans in a nonstick skillet so cleanup was easy – my advice – don’t use waxed paper for the pecans – use buttered foil so you don’t have any trouble peeling them loose.  Watch them carefully so they don’t burn  They really are easy to make.   Make them early in the day so you don’t have much to do except serve your salad.  
The ingredients are available all year round, so this makes a good winter salad too.  Serve it with a cup of hot soup and choose fresh hot rolls or a variety of crackers to serve with it.                  

 Ham Pecan Tossed Salad

                        Dressing

     1/4    Cup  Oil

  2           Tablespoons  Cider Vinegar

  1           Tablespoon  Sugar

                        Salad

  3           Cups  Lettuce -- torn

  3           Cups  Fresh Spinach -- torn

  2           Cups  Ham -- cubed

  1           Cup  Seedless Grapes -- halved

     1/3    Cup  Green Onion -- sliced

  11         Ounces  Mandarin Orange -- chilled, drained

                        Caramelized Pecan Halves

     1/4    Cup  Sugar

     1/2    Cup  Pecan Halves

Pecans:  In small heavy saucepan, heat sugar 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 (I prefer buttered foil).  Cool completely; break apart.

Dressing:  In a small jar with a tight fitting lid, combine all dressing ingredients; shake well.  Or combine in small food processor, adding oil through holes in lid.

Salad:  In large bowl, combine all salad ingredients except pecans; toss gently.  Pour dressing over salad; toss to coat.

Just before serving, add pecans; toss gently.

5 Servings

  "Pillsbury: The Best of Classic Cookbooks"