Salad season is starting,
I love salads, all shapes, types, iterations.... I love them all.
I've been known to get rather creative with salads in summer... Most, but not all, worthy of repeats.
This is one of my favorites.
It's really a Spinach Salad rather than a Pasta Salad.
There is just a bit of pasta added for texture and to round out the meal.
Use a thick slice of ham, either Prosciutto-type, or regular deli-ham.
8oz ham, cooked 230gr, 8.1oz
1 avocado 170gr, 6oz
1/2 cup cherry tomatoes 90gr, 3.2oz
6oz fresh spinach 170gr, 6oz
1 tbs fresh snipped chives
1 tbs marjoram or oregano leaves
1/2 cup shredded cheese cheddar 60gr, 2.2oz
3/4 cup dry, bite-size pasta 68gr, 2.4oz
White Balsamic Vinaigrette
Cook pasta according to package instructions.
While waiting for the water to boil, prepare salad:
Make Vinaigrette. Slice ham into large strips. Sauté the ham if you like, set aside. Wash spinach if needed and 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.
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
1 tbs Dijon-style mustard 15gr, .53oz
2 tbs white Balsamic vinegar 30gr, 1oz
1 - 2 tbs Greek yogurt optional 37.5gr, 1.3oz
4 - 5 tbs olive oil, the good stuff 54gr, 1.9oz
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.
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Entire Recipe / per serving
Calories:
1722
/ 861
Total Carbohydrates: 82 / 41
Dietary Fiber: 24 / 12
Total Fat: 126 / 63
Saturated
Fat: 33 / 16.5
Cholesterol: 202 / 101
Protein:
72
/ 36
Calcium: 782 / 391
Sodium:
3698 / 1849
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
For more recipes check out my internet cook book: Easy Gourmet Dinners
