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Melt butter in a small skillet over medium heat. Stir in five-spice powder. Add pecans; cook and stir until nuts are toasted. Set aside.
Combine salad dressing and sherry in a screw-top jar. Set aside.
Combine salad greens, ham, cucumber, pea pods, tomatoes and toasted pecans in a large salad bowl. Shake salad dressing mixture to combine; pour over greens mixture. Toss until coated. Sprinkle with crumbled cheese.
Republished with Permission, National Pork Council
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tyson 8 years agoRepublished with Permission, National Pork Council [I posted this recipe.]