Strawberry and spinach salad with ham recipe
Viva strawberries are in season relatively early in the year, so they're a good choice to use outside the normal British strawberry season. Quickly sautéed spinach with meltingly soft Bayonne ham is topped with a black pepper dressing and juicy fresh Viva strawberries as well as some fresh baby spinach leaves for a bit of a crunch. This "hot and cold" salad is perfect as a starter for a romantic dinner on Valentine's Day or as a weekend lunch for two.
Ingredients
- 2 tbsp light olive oil
- 1 tbsp raspberry vinegar
- 1 tsp single cream
- 1 tsp runny honey
- 0.5 tsp freshly ground coarse black pepper
- 2 tbsp light olive oil
- 1 tbsp raspberry vinegar
- 1 tsp single cream
- 1 tsp runny honey
- 0.5 tsp freshly ground coarse black pepper
- 2 tbsp light olive oil
- 1 tbsp raspberry vinegar
- 1 tsp single cream
- 1 tsp runny honey
- 0.5 tsp freshly ground coarse black pepper
- 225 g baby spinach leaves, washed
- 2 large slices Bayonne ham, torn into small pieces
- 12 strawberries, hulled and sliced
- 7.9 oz baby spinach leaves, washed
- 2 large slices Bayonne ham, torn into small pieces
- 12 strawberries, hulled and sliced
- 7.9 oz baby spinach leaves, washed
- 2 large slices Bayonne ham, torn into small pieces
- 12 strawberries, hulled and sliced
Details
- Cuisine: British
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 2
Step-by-step
- Make the dressing by putting all of the ingredients into a small bowl or jug, whisk them all together, adjust the seasoning if necessary and set aside.
- In a large wok, place half of the spinach leaves into the pan and with a tablespoon of water, sauté over a high heat until just wilted.
- Arrange the wilted spinach on a serving plate, or two individual plates and add the uncooked spinach leaves.
- Place the pieces of Bayonne ham in and around the spinach leaves along with the sliced strawberries and drizzle over the dressing just before serving.
This recipe was devised for Viva Strawberries.
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