Ham Spinach Salad Food

SPINACH SALAD WITH HAM AND EGG

Steps:

• In a medium-size saucepan, heat olive oil over medium-high. Add onion. Remove from heat, and stir in vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
• In a large bowl, combine spinach, ham, and radishes. Drizzle onion mixture over salad, and toss to coat evenly. Garnish with hard-cooked eggs, and serve.

LAYERED HAM AND SPINACH SALAD

Steps:

• Place two-thirds of the spinach in a 4-qt. salad bowl. Sprinkle with half of the sugar, pepper and salt. Top with eggs, ham and remaining spinach. Sprinkle with remaining sugar, pepper and salt. Arrange onion slices on top., In a large bowl, combine the dressing mix, mayonnaise and sour cream. Spread over onions. Sprinkle with cheese and bacon. Refrigerate until serving.

HAM SALAD

Steps:

• Whisk the mayonnaise and mustard together in a large bowl. Pulse the ham and pickles in a food processor until finely chopped but not pureed. Add the ham mixture, pickle juice, celery, onions and celery leaves to the mayonnaise mixture, and stir. Taste; if the salad seems dry (it should be spreadable), add more mayonnaise and/or pickling liquid. Serve as is or on sandwiches.

SPRINGTIME HAM AND SPINACH SALAD

Steps:

• 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.

PARMESAN, HAM, AND SPINACH PASTA

Steps:

• In large skillet on medium heat, saute onions and mushrooms in butter until soft.
• While mushrooms are cooking, boil 7 cups water in a large sauce pan.
• Add ham, cooking until heated through to mushroom mixture
• Add 1/2 cup of milk to ham and mushroom mixture.
• Add spinach to the skillet, stirring with large spatula until spinach is broken and well mixed.
• Place cream cheese into spinach mixture and stir until melted.
• Add garlic powder, mushroom soup, salt and pepper into skillet--stirring until well blended.
• Simmer, covered, for 10-12 minutes, adding more milk as necessary for consistency to make a sauce to your liking.
• While sauce is simmering, cook noodles in the other pan until tender. Keep heated.
• Drain noodles well.
• Serve noodles with spinach mixture over top.
• Sprinkle with parmesan cheese just before serving.

SPINACH SALAD WITH FETA CHEESE

Steps:

• Combine spinach, cranberries, green onion, sliced apple, grapes and walnuts in a large salad bowl.
• Whisk together the vinegar, olive oil, garlic, salt and pepper.
• Pour the vinaigrette over salad, sprinkle with Feta cheese and arrange on chilled salad plates.

HAM AND SPRING VEGETABLE SALAD WITH SHALLOT VINAIGRETTE

Steps:

• Cook potatoes and carrots in large pot of boiling salted water until almost tender, about 7 minutes. Add asparagus and peas; cook until vegetables are just tender, about 3 minutes longer. Drain. Rinse with cold water; drain. Transfer to large bowl. (Can be prepared 1 day ahead. Cover; chill.)
• Add ham to vegetables. Add Shallot Vinaigrette to salad and toss to coat. Season to taste with salt and pepper.
• Line bowl with spinach. Top with salad and serve.

HAM, CHEESE, SPINACH AND POTATO BAKE

Steps:

• Using a skillet, melt your butter. Add the flour and the milk.
• Cook until sauce thickens; remove from heat.
• Add eggs, cheese, mustard, salt and pepper.
• In another skillet, sauté the onion in some butter (I use about 1 tsp).
• When onion is cooked, add the frozen creamed spinach (I microwave the spinach first for a couple of minutes to speed up the process).
• In a casserole dish, layer half the ham, then half of the shredded potatoes and half of the cheese mixture.
• Repeat until all is used.
• Cover and bake at 350°F for about 46 minutes.
• Sprinkle some parmesan cheese on top before serving.

HAM & SPINACH SALAD

Steps:

• Layer, in order, in a large bowl: 1/2 of spinach, all of eggs& ham, remaining spinach, onions& peas.
• Combine mayo and sour cream then spread over top, sealing to sides of bowl.
• Sprinkle w/ cheese, cover and refrigerate up to 24 hours.
• Before serving, cook& crumble bacon and sprinkle over salad.