Spinach Salad with Asparagus and Smoked Turkey Time: 25 minutes
1 8 oz (250 gr) slice smoked turkey ham, smoked chicken or regular ham
6 - 8 oz (250gr) asparagus
3 - 4 oz goat cheese The rest of the log from Friday
2 eggs, hard-boiled
Fresh spinach - 1 package? - 10 oz (350gr) enough for 2 save a handful of spinach for the couscous
1/4 cup radishes, sliced
Creamy Herb Dressing
Hard boil eggs. Snap off ends of asparagus. If white use vegetable peeler and peel bottom half of stalk. Roll cut (cut the end off at an angle, roll 1/4 turn and cut next piece at an angle, roll 1/4 and cut next piece, etc.) asparagus in 1 1/2 inch (4 cm) lengths. Fill large saucepan half full of water and bring to a boil over high heat. When boiling, drop in asparagus and parboil for 5 minutes. Drain and immediately rinse with cold water. Prepare spinach, tear and arrange on shallow platter or salad bowl. Don't forget to save a handful for the Couscous on Tuesday! Make dressing. Slice turkey/ham into cubes and cheese into thin rounds. Clean and slice radishes. When eggs are done, cool, peel and quarter. Add half of the dressing to the spinach and toss well with tongs to combine. Taste, adjust. Arrange turkey/ham, eggs, asparagus, radishes and cheese nicely on top of spinach. Drizzle a bit of dressing over all and serve, extra dressing on the side.
Creamy Herb Dressing
1/2 cup Greek or plain yogurt (4oz, 125ml)
1 tbs Dijon mustard
1 tbs lemon juice
1 tbs fresh snipped chives
1 tbs fresh snipped tarragon
3 tbs olive oil - the good stuff
Snip tarragon and chives with scissors. In small bowl whisk yogurt, mustard and lemon juice. Add oil, a bit at a time and whisk well. Add herbs. This will keep a week.
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
