Friday, July 22, 2011


2 cups cooked lean cubed ham
2 cups chopped red Delicious apples
1 cup thin sliced celery
2/3 cup seedless grapes, halved
1/4 cup chopped toasted pecans
1/2 cup mayonnaise
1/2 cup sour cream
3 teaspoons lemon juice
2 teaspoons Dijon mustard
1/4 cup Splenda granular (or sugar)
salt and pepper to taste
1/4 cups chopped pecans for garnish, if desired
red lettuce leaves for salad plates, if desired

Combine the ham, apples, celery, grapes, and the toasted pecans in a bowl.

In a small bowl blend together the mayonnaise, sour cream, lemon juice, Dijon mustard, and Splenda; stir into the ham mixture. Season salad to taste with salt and pepper.

To serve, place lettuce leaves on 4 salad plates and top each with 1/4 of the salad mixture. Sprinkle with the pecans, if desired.

Replace ham with chicken.
Replace the grapes with pineapple chunks and serve in a hollowed out half pineapple.

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