INGREDIENTS
1 cup orange juice
3 tablespoons grapefruit juice
1 tablespoon cornstarch
1 tablespoon honey
1 ½ teaspoons dry mustard
1/8 teaspoon white pepper
1/8 teaspoon onion powder
1/3 cup reduced-calorie mayonnaise or salad dressing
6 cups torn mixed salad greens
¼ cups sliced green onions
1 ½ cups assorted citrus sections (temple oranges, and /or tangerines), seeded
5 ounces lower-fat and lower-sodium fully cooked ham, diced (1 cup)
1 cup frozen peas, thawed
PREPARATION
For dressing, in a small saucepan combine orange juice, grapefruit juice, cornstarch, honey, mustard, pepper, and onion powder. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Cool slightly. Transfer to bowl. Stir in mayonnaise. Cover; chill 2 to 24 hours. In a large salad bowl toss together mixed greens and green onions. Add citrus sections, ham and peas. Pour dressing over salad; toss gently to coat. Serve immediately. Makes 4 main-dish servings