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.
Ingredients:
- 8oz (240gr) ham, cooked
- 1 avocado
- 1/2 cup (3oz, 90gr) cherry tomatoes
- 6oz (180gr) fresh spinach
- 1 tbs fresh snipped chives substitute 1 tbs dried and add to dressing
- 1 tbs fresh marjoram or oregano leaves
substitute 1 tsp dried and add to dressing
- 1/2 cup (2oz, 60gr) shredded cheese (cheddar, colby, whatever)
- 3/4 cup (2.5oz, 75gr) bite-size pasta
- White Balsamic Vinaigrette:
- 1 tbs Dijon-style mustard
- 2 tbs white Balsamic vinegar
- 1 - 2 tbs Greek yogurt
optional
- 4 - 5 tbs good olive oil, for salads
Instructions:
- Cook pasta according to package instructions.
- Prepare salad:
- Make Vinaigrette.
- Slice ham into large strips. Sauté the ham if you like, set aside.
- Wash spinach if needed and drain / spin dry. Sort through the spinach, discarding any damaged leaves, cutting the large leaves in half.
- Cut cherry tomatoes in half.
- Cut avocado, slice it thickly, then cut into chunks.
- Snip/strip herbs if using fresh.
- When pasta is done, drain but don't shake every last bit of water off.
- To assemble salad:
- Put spinach into a large bowl.
- Add hot, drained pasta and toss lightly to combine. (Tongs work best.)
- Add half of the vinaigrette and toss to combine.
- Add the ham, avocado, herbs and tomatoes, toss lightly.
- Taste and adjust vinaigrette, adding more if you like.
- Sprinkle with cheese and serve, any remaining vinaigrette on the side.
- White Balsamic Vinaigrette:
- Place mustard, vinegar and yogurt, if using, in a small bowl and whisk to combine.
- Slow add olive oil, whisking constantly, to combine. It should be thick and emulsified when finished.
Note: If you have any Prosciutto lurking in the fridge, add that to the salad as well.