Spring Spinach Strawberry Bread Salad With Ham and Egg
3304 days ago
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From Dorothy Reinhold from Shockingly Delicious, www.shockinglydelicious.com.
Ingredients
- 12-16 ounces baby spinach
- 1 bunch fresh Italian parsley leaves, chopped
- 4 tablespoons finely chopped fresh chives
- Roasted Meyer Lemon-Vanilla Vinaigrette (see recipe)
- French bread baguette, cut into slices
- 12-16 ounces strawberries, stemmed and quartered
- 1-1 1/3 cups diced ham
- 4 hard cooked eggs, peeled and quartered
Directions
- General guidance on salad building: Make these salads to your taste and to the size you prefer, whether you are making a side salad or a main-dish salad. If you don't like an ingredient, leave it out or substitute something else. A bit more or less of any ingredient won't make or break this – make it to suit yourself.
- Add about 8 big handfuls (2 handfuls per salad) of baby spinach to a large bowl. Add about half a cup of parsley (2 tablespoons per salad) and the chives (1 tablespoon per salad). Dribble a little Roasted Meyer Lemon-Vanilla Vinaigrette into the bowl, and toss the greens to coat very lightly. You just want a hint of dressing.
- Portion the greens into 4 wide, shallow bowls, or plates.
- Cut the bread slices into cubes (allow 2 to 4 slices of bread per salad, depending on appetites), and sprinkle bread cubes onto salads. Sprinkle salads with strawberry quarters and diced ham. Position 4 egg quarters atop each salad. Drizzle some dressing onto each salad; again, you don't want to drown it, just a drizzle.
- Variation: For a flavor variation, substitute fresh basil instead of the parsley.
