Spinach and Quinoa Salad with Pulled Ham

Preparation time:
20 minutes

Ingredients
Metric
Imperial
400 g | 14 oz | pulled smoked ham |
1 l | 4 cup | baby spinach |
16 | 16 | yellow and red cherry tomatoes, halved |
250 ml | 1 cup | cooked quinoa |
250 ml | 1 cup | pomegranate seeds |
125 ml | 1/4 cup | fresh mint leaves |
65 ml | 1/4 cup | canola oil |
15 ml | 1 tbsp | lemon juice |
30 ml | 2 tbsp | wine vinegar |
5 ml | 1 tbsp | Dijon mustard |
1 | 1 | clove garlic, minced |
Salt and fresh ground black pepper to taste |
Preparation
Vinaigrette
-
In a bowl whisk together all vinaigrette ingredients and refrigerate.
-
Arrange the spinach on 4 plates, top with mint leaves, chopped tomatoes, pulled ham and garnish with pomegranate seeds.
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Drizzle over the vinaigrette and serve immediately.