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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
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In a bowl whisk together all vinaigrette ingredients and refrigerate.
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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.
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