Ingredients
- 1 tablespoon (5 g) pine nuts
- 2 ounces (60 g) low salt and low fat baked ham
- 1½ tablespoons (22.5 ml) balsamic vinegar
- ½ teaspoon (2.5ml) Dijon mustard
- ⅛ teaspoon (0.6 ml) garlic powder
- ⅛ teaspoon (0.6 ml) sugar
- ⅛ teaspoon (o.6 ml) salt (optional)
- 10 ounces (233 g) shredded red cabbage
- 10 ounces (233 g) baby spinach, any tough stem removed
Make it step by step
- Toast the pine nuts and set aside.
- Finely chop the ham.
- Place in a salad bowl.
- In a small bowl combine the balsamic vinegar, mustard, garlic, sugar, and salt (if using).
- Place the cabbage and spinach over the ham in the salad bowl.
- Toss with the dressing and top with pine nuts.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.