Tuesday, December 22, 2009

Curried Ham Salad with Pineapple

What a wonderful way to turn leftover ham into a delicious and light salad for lunch the next day. This curry is not too spicy but you can use your favorite curry and make it as hot as you like. The curry spice is balanced with a little sweetness from the pineapple in the salad and a little coconut milk in the dressing. Quick and easy to prepare, this is sure to be a real crowd pleaser and family favorite for its flavor and you'll love its simplicity and low carbohydrates. I hope you enjoy.

Curried Ham Salad with Pineapple

1/2 cup reduced fat mayonnaise
1/4 cup reduced fat sour cream
2 1/2 tsp. yellow curry powder
2 Tbsp. fresh cilantro, chopped
3 Tbsp. coconut milk

2 cups ham, diced
1/2 cup fresh pineapple, diced (you can substitute canned but it has a few extra carbs)
1/2 cup red bell pepper, diced
1/2 cup onion, diced
1 cup celery, diced
4 scallions, thinly sliced

Prepare the dressing first by blending all ingredients well. Set aside in the refrigerator for the flavors to marry while you gather the ingredients for the salad.

Place all of the salad ingredients in a large bowl and toss to blend. Pour about half the dressing over the top and stir to combine. Add the rest of the dressing or to taste. This makes ample dressing for the salad. Chill for at least 1 to 2 hours before serving.

Nutrition Facts
8 - 1/2 Cup Servings
Amount Per Serving
Calories 137.2
Total Fat 9.4 g
Saturated Fat 3.3 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 3.0 g
Cholesterol 22.2 mg
Sodium 594.3 mg
Potassium 264.5 mg
Total Carbohydrate 7.0 g
Dietary Fiber 1.3 g
Sugars 0.3 g
Protein 6.9 g

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