LAYERED HAM AND SPINACH SALAD
Here's a delicious salad that's sure to be a favorite with your family and friends. It's very easy to make.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- Place two-thirds of the spinach in a 4-qt. salad bowl. Sprinkle with half of the sugar, pepper and salt. Top with eggs, ham and remaining spinach. Sprinkle with remaining sugar, pepper and salt. Arrange onion slices on top., In a large bowl, combine the dressing mix, mayonnaise and sour cream. Spread over onions. Sprinkle with cheese and bacon. Refrigerate until serving.
Nutrition Facts : Calories 516 calories, Fat 45g fat (13g saturated fat), Cholesterol 192mg cholesterol, Sodium 997mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
SPINACH SALAD WITH HAM & EGG RECIPE - (4.5/5)
Provided by toobze
Number Of Ingredients 10
Steps:
- In a large bowl, combine lemon juice, olive oil, mustard, onion and black pepper. Add spinach and toss to combine. Divide spinach among 4 plates and arrange ham, bell pepper and eggs on top. Sprinkle with fresh parsley.
SPRINGTIME HAM AND SPINACH SALAD
Enjoy the mouthwatering ham leftover from Easter brunch in this fresh and delicious tasting spinach salad.
Provided by 2DIDI
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the oil, juice, vinegar, mustard and pepper.
- In a large bowl, toss together the ham, spinach, cantaloupe, peaches and onion. Pour dressing over all and toss to coat. Serve immediately.
Nutrition Facts : Calories 263.4 calories, Carbohydrate 8.1 g, Cholesterol 37.8 mg, Fat 19.5 g, Fiber 1.7 g, Protein 14.3 g, SaturatedFat 5.4 g, Sodium 918.7 mg, Sugar 5.2 g
BAKED EGGS WITH HAM & SPINACH
Serve this adaptable Mexican-style dish for brunch, breakfast or dinner with spicy tomato sauce
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a small ovenproof sauté pan. Add the onion and cook for 6 mins until softened. Stir in the garlic and chilli, and cook for a couple mins more. Add the tomatoes and 100ml water. Season well and stir through the peppers and ham. Bring to a simmer and cook for 10 mins until the sauce has started to thicken. Add the spinach, stirring through to wilt.
- Make 2 hollows in the sauce and crack your eggs into them. Add a pinch of cayenne, transfer to the oven and bake for 10 mins until the whites of the eggs have set. Serve straight away with crusty bread.
Nutrition Facts : Calories 300 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 2.9 milligram of sodium
HAM & EGG SALAD
This protein-packed breakfast requires no cooking, takes only minutes to make, and is an egg-cellent make-ahead morning meal. Store in the fridge and spread on whole wheat toast and scooped-out bagels or place in lettuce wraps. Sprinkle with everything bagel seasoning if you like.
Provided by Rachael Ray Every Day
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Halve the hard-boiled eggs and remove the yolks to a bowl. Coarsely chop the egg whites and set aside.
- To the bowl with the egg yolks, add the mayonnaise, mustard, hot sauce, salt, and pepper. Using a fork, smash the mixture until smooth. Add the reserved chopped egg whites, ham, shallot, and celery. Toss to combine. If you like a creamier texture, add more mayonnaise.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 4.4 g, Cholesterol 235.5 mg, Fat 13.7 g, Fiber 0.4 g, Protein 12.8 g, SaturatedFat 3.1 g, Sodium 631.9 mg, Sugar 1.3 g
HAM AND SPINACH HASH WITH FRIED EGGS
This is a B, L or D: Breakfast, Lunch or Dinner recipe. The portions can easily be adjusted, up or down in number. The fresh spinach and basil can be swapped for pesto and frozen spinach, defrosted, making the recipe more versatile. You could keep all of the ingredients easily on hand, keeping you ever-prepared for a brunch in a crunch!
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a large nonstick skillet over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons, and 2 tablespoons of butter. While the pan is getting hot and the butter is melting, cut the potatoes in half and then thinly slice them, add to the hot skillet and season with salt, pepper, thyme and the crushed red pepper flakes. Cook, stirring every now and then, for about 10 minutes or, until potatoes have browned and are tender. Add the onion and the ham and continue to cook for 3 to 4 minutes
- Preheat another skillet over medium high heat with 2 tablespoons of butter. Once the butter has melted and the bubbles have subsided, crack extra-large eggs into the pan, season with salt and pepper and fry to desired doneness.
- While the eggs are frying, finish off the hash by adding the roughly chopped spinach and basil to the potatoes. (Defrosted frozen spinach and some pesto would be added in at the same point if using substitutions.) Toss to wilt and warm the spinach. Sprinkle the hash with tomatoes and cheese and remove from the heat. Transfer the ham and spinach hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter.
SPINACH AND EGG SALAD
Provided by Pierre Franey
Categories easy, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim off and discard any tough stems or bruised spinach leaves. Wash thoroughly in several changes of cold water. Drain and shake off excess water.
- Combine the vinegar, mustard, salt, pepper and oil in a small bowl and blend well with a wire whisk.
- Peel the eggs and chop them coarsely. Place the spinach in a salad bowl and add the eggs, parsley and the dressing. Toss well and serve immediately.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 378 milligrams, Sugar 1 gram, TransFat 0 grams
EGGS WITH CREAM, SPINACH, AND COUNTRY HAM
Provided by Scott Peacock
Categories Milk/Cream Egg Brunch Bake Ham Spinach Ramekin Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F with rack in middle.
- Bring ham and cream to a simmer in a small saucepan over medium-low heat, then remove from heat. Let steep, uncovered, about 10 minutes.
- Cook onion in 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat, stirring, until softened, about 2 minutes. Add garlic and season lightly with salt and pepper, then cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, turning with tongs, until spinach is wilted.
- Drain spinach in a colander, pressing to remove excess liquid, then coarsely chop. Divide spinach, then ham, among ramekins, spooning 1 tablespoon cream into each serving. Crack eggs into ramekins and season lightly with salt and pepper. Spoon 1 teaspoon cream over each egg. Cut remaining tablespoon butter into 8 small pieces and dot each egg with butter.
- Put ramekins in a shallow baking pan and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, 15 to 20 minutes, removing from oven as cooked.
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