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There are over 250 recipes, all with detailed Nutrition Analysis.
But if this is what you are looking for - here's the recipe:Salad with Spinach, Ham, Avocado and Pasta
Total time: 25 minutes
This is a Spinach Salad rather than a Pasta Salad. There is just a bit of pasta added for texture and to finish the meal. Use a thick slice of ham, either Prosciutto-type, or regular deli-ham.
Ingredients:
- 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
- 1 tbs Dijon-style mustard, 15gr, .53oz
- 2 tbs white Balsamic vinegar, 30gr, 1oz
- 1 - 2 tbs Greek yogurt, 37.5gr, 1.3oz
- 4 - 5 tbs good olive oil, 54gr, 1.9oz
Instructions:
- Cook pasta according to package instructions.
- Make Vinaigrette:
- Place mustard, vinegar and yogurt, in a small bowl and whisk to combine.
- Slow add olive oil, whisking constantly, to combine. It should be thick and emulsified when finished.
- 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.
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Nutrition Information
Recipe serves 2
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
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
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.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
The fine print:
The recipes do NOT use processed foods, with the exception of- canned (tinned) tomatoes and sauce in winter (or use your own from the freezer)
- red and white kidney beans, chickpeas (or use dried and cook earlier)
- tuna, olives, capers, mustard, ketchup and other condiments
- occasionally other items... puff pastry, pimientos, etc.
- Great for the wonderful (organic) produce from your CSA - or your own garden
Most recipes are designed for 2 servings, but are easily increased to 4... or 6.... or 8...
Naturally, whether or not the serving size suits you
depends on appetite, activity level, and all sorts of stuff we know nothing about.
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