Ham and Spinach Salad with mustard seed dressing

Jana Meyer Peters
Columbia City, Indiana

4 eggs
1/2 red onion (1/2 thinly sliced & 1/2 chopped)
8 oz. sliced mushrooms
6 oz. bag baby spinach
1 1/2 T. mustard seed
6 T. extra virgin olive oil
2 1/2 T. sugar
1 1/2 T. cider vinegar
Salt and Pepper
1 lb boneless smoked ham steak

Place eggs in a small saucepan and cover with water.  Bring to a boil, then remove from heat; cover and let stand for 12 minutes.  Drain and submerge the eggs in the ice water to cool; peel and chop.  Transfer to salad bowl along with sliced onion, mushrooms and spinach.  Meanwhile, in small skillet, toast the mustard seeds until beginning to pop, about 3 minutes.  Reserve half in a small bowl, then transfer the remaining seed to a blender along with the chopped onion, 5 T. olive oil, sugar and vinegar; season with salt and pepper.  Blend until smooth.  In a medium skillet, heat the remaining 1 T olive oil over medium heat.  Add ham steak and cook, turning once, until browned.  Remove from pan and cool slightly then cut into bite-sized pieces.  Drizzle the vegetables with the dressing, season with salt and pepper and toss.  Sprinke the ham and reserved mustard seeds on top.

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas

Visit our blog: adriansboutique.com

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