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Cook'n with Betty Crocker 
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Warm Ham and Spinach Salad |
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Serves: 6 Print this RecipeUse leftover ham or pick up a small amount of ham from the deli for this quick, light main-dish salad. 10 ounces spinach, torn into bite-size pieces (8 cups) 6 slices bacon 1 cup cubed fully cooked smoked ham 2 medium zucchini, cut into julienne strips 1/3 cup chopped green onions (4 medium) Hot Dressing - see recipe Hot Dressing 1/2 cup water 1/4 cup cider vinegar 1 tablespoon sugar 1 tablespoon all-purpose flour 1 teaspoon Dijon style mustard 1/2 teaspoon celery seed Place spinach in large serving bowl. Cook bacon in 10-inch skillet over medium-high heat about 5 minutes or until crisp; drain and crumble. Drain fat from skillet. Cook ham, zucchini and green onions in same skillet about 2 minutes, stirring occasionally, until onions are crisp-tender. Add bacon and ham mixture to spinach; toss. Prepare Hot Dressing in same skillet. Pour dressing over spinach mixture; toss. Serve warm. Hot Dressing 1/2 cup water 1/4 cup cider vinegar 1 tablespoon sugar 1 tablespoon all-purpose flour 1 teaspoon Dijon mustard 1/2 teaspoon celery seed Heat water and vinegar in skillet until hot. Stir in remaining ingredients. Cook about 1 minute, stirring constantly, until slightly thickened. 1 Serving: Calories 125 (Calories from Fat 65); Fat 7g (Saturated 2g); Cholesterol 20mg; Sodium 350mg; Carbohydrate 7g (Dietary Fiber 2g); Protein 9g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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