3/4 pound Smithfield Lean Generation ham, sliced into 1/2-inch strips
2 tablespoons vegetable oil
1/4 cup peanut butter
3 tablespoons lime juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon ground ginger
1 garlic clove, crushed
1 tablespoon sugar
1 medium cucumber, seeded and thinly sliced
1/2 red onion, thinly sliced
6 cups romaine or curly endive, torn
1 head radicchio or Boston lettuce
1 bunch watercress
1 11-ounce can mandarin oranges, drained
Roasted peanuts (optional)

Cooking Directions: In medium saucepan combine oil, peanut butter, lime juice, soy sauce, ginger, garlic and sugar. Over low heat stir to dissolve sugar and heat through. In large bowl toss together cucumber, onion, romaine or endive, and watercress. Line plates with radicchio, top with tossed vegetables, ham and orange sections. Drizzle with dressing. Sprinkle with roasted peanuts, if desired. Serves 6.

Serving Suggestions: Use variety of different lettuce greens and sprinkle with roasted nuts for an added crunch. This entrée salad needs only hot bread or breadsticks to complete the menu.