Springtime Ham and Spinach Salad

Enjoy the mouthwatering ham leftover from Easter brunch in this fresh and delicious tasting spinach salad.

INGRIDIENT

3 tablespoons olive oil

2 tablespoons orange juice

2 teaspoons raspberry vinegar

1 teaspoon coarse grained prepared mustard

ground black pepper to taste

3 cups cooked ham, cubed

8 cups baby spinach, rinsed and dried

1 cup diced cantaloupe

½ cup diced peaches, drained

1 red onion, thinly sliced

Step: 1

In a small bowl, whisk together the oil, juice, vinegar, mustard and pepper.

Step: 2

In a large bowl, toss together the ham, spinach, cantaloupe, peaches and onion. Pour dressing over all and toss to coat. Serve immediately.

Per Serving: 263 calories; protein 14.3g; carbohydrates 8.1g; fat 19.5g; cholesterol 37.8mg; sodium 918.7mg.

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