Description
Enjoy the mouthwatering ham leftover from Easter brunch in this fresh and delicious tasting spinach salad.
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons orange juice
- 2 teaspoons raspberry vinegar
- 1 teaspoon coarse grained prepared mustard
- ground black pepper to taste
- 3 cups cooked ham, cubed
- 8 cups baby spinach, rinsed and dried
- 1 cup diced cantaloupe
- ½ cup diced peaches, drained
- 1 red onion, thinly sliced
Instructions
- In a small bowl
- whisk together the oil
- juice
- vinegar
- mustard and pepper.
- In a large bowl
- toss together the ham
- spinach
- cantaloupe
- peaches and onion. Pour dressing over all and toss to coat. Serve immediately.
Prep Time: 15 mins
Total Time: 15 mins
Servings: 6