Source: National Pork Board

This Thai-inspired salad is a great way to use leftover ham.

Servings

0.75 lb Pork, ham, honey, smoked, cooked , sliced into 1/2-inch strips
2 tbsp vegetable oil
0.25 cup Peanut Butter, reduced sodium
3 tbsp fresh lime juice
1 tbsp low sodium soy sauce
1 tsp ground ginger
1 medium garlic cloves , crushed
1 tbsp sugar
1 Cucumber, fresh, medium , seeded and thinly sliced
0.5 red onion , thinly sliced
6 cup romaine lettuce , torn (or endive)
1 head Boston lettuce (or radicchio)
1 Greens, watercress, fresh, sprig
11 oz mandarin oranges, canned, with juice, drained , drained
1 tbsp Nuts, peanuts, honey roasted (optional)

1 In medium saucepan combine oil, peanut butter, lime juice, soy sauce, ginger, garlic, and sugar. Cook over low heat stir to dissolve sugar and heat through.
2 In large bowl toss together cucumber, onion, romaine or endive, and watercress.
3 Line plates with radicchio, top with tossed vegetables, ham, and orange sections. Drizzle with dressing. Sprinkle with roasted peanuts, if desired.

Use a variety of different lettuce greens and sprinkle with roasted nuts for an added crunch.