Nectarine and ham salad

Yield: 4 Servings

Measure Ingredient
¼ cup Vegetable oil
2 tablespoons White wine vinegar
½ teaspoon Ground ginger
Salt to taste
12 ounces Cooked ham, cut in julienne
4 cups Torn spinach, packed
2 cups Sliced nectarines, peaches or plums

Mix oil, vinegar, ginger and salt in salad bowl. Add ham, fruit, and spinach. Toss and serve.

Recipe by: Woman's Day Magazine, August 1984 Posted to MC-Recipe Digest V1 #630 by Mardi Desjardins <amdesjar@...> on May 31, 1997

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