Ham-Citrus Veggie Salad Recipe



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


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

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