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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. 

 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. 

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

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By Katie Zeller

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