Cranberry-Pecan Ham and Spinach Salad
Ingredients
- ½ cup pecans
- ¼ cup olive oil
- 2 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1 tsp honey
- ¼ tsp pepper
- ¾ lb low sodium ham, chopped
- 1 (10-oz) pkg baby spinach
- ¼ cup unsweetened dried cranberries
Instructions
- Toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant.
- Whisk together oil, vinegar, mustard, honey, and pepper in a large bowl. Add ham, spinach, cranberries, and nuts; toss.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
346
|
346
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 18 | 18 |
| Carb (g) | 15 | 15 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 836 | 836 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 2 | 2 |
Low Carb Lunch Meal Plan
This recipe selected from the eMeals Low Carb Lunch Meal Plan.
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