1 c. cooked diced ham
2 c. shredded cabbage

DRESSING:

1/2 c. sour cream
2 tbsp. honey
1 or 2 tbsp. dijon mustard
1/4 c. finely chopped green onion
1/2 c. toasted broken pecans

In a small bowl combine dressing ingredients except for 1 tablespoon of green onion and the pecans. Mix well, cover, chill. Toss together ham and cabbage, add dressing, stirring gently to coat. Just before serving sprinkle with reserved green onion and pecans. Yield: 4 to 6 servings.