ASPARAGUS AND HAM SALAD WITH
DIJON, DILL, SCALLION AND YOGURT DRESSING

FOR THE DRESSING:
9 ounces nonfat plain yogurt
6 tablespoons mayonnaise
3/4 cup Grey Poupon Dijon Mustard
1/4 cup finely chopped scallions
1/2 teaspoon dry dill weed
4 ounces cucumber, pureed
white pepper to taste
FOR THE SALAD:
3/4 pound asparagus, 3/4 inch slices
3 pounds cooked brown rice
6 ounces toasted pecans
2 1/4 pounds lean baked ham, 1/4 inch dice
1 1/2 pounds apricots or peaches, canned, diced, drained
1 pound whole Boston lettuce leaves (to serve)

TO PREPARE THE DRESSING:
In a bowl, combine the yogurt, mayonnaise, Dijon mustard, scallions, dill, cucumber puree and white pepper; mix well.

TO PREPARE THE SALAD:
Combine the asparagus, brown rice, toasted pecan, ham and apricots with the dressing; mix well, cover and refrigerate.

Serve 12 oz. of salad per portion over 2 cups of Boston lettuce leaves.

Servings: 12
Source: Grey Poupon Mustard