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Thai Salad with Ham & Hot Peanut Dressing Print Email


3/4- 1 pound sliced boneless ham, sliced into 1/2-inch strips
2 tablespoons canola oil
1/4 cup peanut butter
3 tablespoons lime juice
1 tablespoons reduced-sodium soy sauce
1 teaspoon ground ginger, fresh
1 garlic clove, crushed
1 tablespoon sugar
1 medium cucumber, seeded and thinly sliced
1/2 red onion, thinly sliced
3 cups romaine, torn
3 cups spring greens
1 head radicchio or Boston lettuce
1/2 bunch cilantro, basil or Italian parsley leaves, chopped
11-ounce can mandarin oranges, drained
1/2 cup 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 veggies. Line plates with radicchio, top with tossed vegetables, ham and orange sections. Drizzle with dressing. Sprinkle with roasted peanuts, if desired. Serves 6.
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