Light Healthy Roasted Ham And Vegetable Salad Recipes

SLICED HAM WITH ROASTED VEGETABLES

Steps:

• Grease two 15x10x1-in. baking pans with cooking spray. Add potatoes, carrots, turnip and onion; generously coat with cooking spray. Bake, uncovered, at 425° until tender, 25-30 minutes. , Arrange ham slices over the vegetables. In a bowl, combine concentrate, brown sugar, horseradish and orange zest. Spoon over ham and vegetables. Bake until the ham is heated through, about 10 minutes longer. Sprinkle with pepper.

HAM AND VEGETABLE GRATIN

Steps:

• Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Add the onion, potatoes and frozen peas and carrots and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the ham, flour and thyme and cook, stirring, until combined. Stir in the chicken broth and bring to a boil, then stir in the milk and simmer until slightly thickened, about 3 minutes. Transfer the skillet to the oven and bake until the potatoes are tender, about 20 minutes.
• Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat. Add the panko, parsley and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until the panko is slightly toasted, about 4 minutes. Scatter over the ham and vegetable mixture; let rest 5 minutes before serving.

GARDEN VEGETABLE AND HAM SALAD

Steps:

• Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
• Meanwhile, in large bowl, mix remaining salad ingredients. In small bowl, mix all dressing ingredients until well blended.
• Add cooked pasta to salad. Pour dressing over salad; toss to coat. Serve immediately, or cover and refrigerate until serving time.

LAYERED HAM & VEGETABLE SALAD

Steps:

• Spread lettuce onto bottom of 8- or 9-inch square dish; top with layers of ham, vegetables and cheese.
• Mix remaining ingredients until blended; spread over cheese.
• Refrigerate several hours or until chilled.

LAYERED HAM AND VEGETABLE SALAD

Steps:

• Whisk first 4 ingredients in small bowl to blend. Mix in blue cheese. Season dressing to taste with salt and pepper.
• In 6-cup soufflè dish (preferably clear glass), alternate layers of salad bar ingredients and ham. Spread dressing over; arrange cherry tomato halves and nuts, if desired, atop dressing. Serve immediately or chill up to 8 hours.

HONEY-ROASTED VEGETABLE SALAD

Steps:

• Preheat oven to 200°C (400°F). Line a large roasting pan with non-stick baking paper.
• Using a sharp knife (and a grown-up to help you), carefully peel and chop the pumpkin into 2cm pieces, discarding the seeds. Trim and cut the cauliflower into florets (halving any large ones). Trim and gently scrub the carrots.
• Place the vegetables in the prepared pan and drizzle with the oil and honey. Sprinkle with the cumin, salt and pepper and toss to combine, using tongs. Roast for 25-30 minutes or until the vegies are tender and golden. With oven gloves on, remove the pan from the oven. Add the spinach and mint and toss through the warm vegetables, using tongs. You can transfer everything to a salad bowl now, if you like.
• Place the yogurt, lemon juice, salt and pepper in a small bowl. Mix with a spoon and drizzle over the salad to serve.

LIGHT AND HEALTHY COTTAGE CHEESE AND VEGETABLE SALAD OR SANDWICH

Steps:

• Scoop cottage cheese into bowl. Amount depends on how much you are making.
• Add chopped veggies, amounts depend on how much you are making.
• Add lemon juice and pepper-to taste.
• Mix and EAT!
• Eat it alone, on top or mixed into a salad, or spread or stuffed as a sandwich, can be topped with shredded cabbage, lettuce, and bean sprouts. You will feel so good and healthy after eating--enjoy!