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Menu Plan for Spring II: Week 3, Sunday

Salad with Spinach, Ham, Avocado and Pasta
Fresh Fruit

Cooking time:  25 minutes for menu       Cooking schedule: see below for instructions

          I know, it's early to start with salads, but the weather has been nice.... And it's a warm salad... 
We're starting to see 'hot house' tomatoes... While I think the regular tomatoes lack flavor, the cherry tomatoes are usually quite nice. They will keep a week or longer, even on the kitchen counter.

Salad with Spinach, Ham, Avocado and Pasta  

Total time: 25 minutes
      This is a Spinach Salad rather than a Pasta Salad.  There is just a bit of pasta added for texture and to finish the meal. Use a thick slice of ham, either Prosciutto-type, or regular deli-ham. 

Salad with Spinach, Ham, Avocado and Pasta Ingredients:

 Instructions:

Note:  If you have any Prosciutto lurking in the fridge, add that to the salad as well. 

Fresh Fruit

any seasonal fruit

Cooking Schedule: 25 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
whisk, scissors, large bowl, medium skillet,
small bowl, pot for pasta, colander,
salad spinner,
tongs for salad
,
Put water on high heat for pasta
Make vinaigrette
     Pause while water comes to a boil
Start to cook pasta
Cut ham, sauté if you want/need to
Shred cheese if needed

Prepare spinach, wash, spin dry, cut if needed
Snip chives if using fresh
Remove oregano leaves from stem if using fresh
Cut cherry tomatoes in half
Slice avocado, cut into chunks
Put spinach into large bowl
Drain pasta, add to spinach, toss
Add vinaigrette to salad, toss
Add remaining ingredients (not cheese), toss
Adjust vinaigrette
Sprinkle with cheese
Serve