Smoky Spinach Salad With Marinated Vegetables And Ham
serves 4
Leftover marinated vegetables round out this rich smoky salad.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 (10-ounce) packages fresh spinach, stemmed and cleaned
1 medium sweet onion, halved and thinly sliced
2 ribs celery, finely diced
6 white mushrooms, stems trimmed, cleaned, and sliced
1/2 cup olive oil
6 ounces smoked ham, cubed (about 1 1/4 cups)
1 jalapeno, stemmed, seeded and finely chopped
2 cloves garlic, minced
2 cups marinated roasted vegetables
2 tablespoons sugar
1/4 cup wine vinegar
prep: 10 minutes
total: 20 minutes
large salad bowl
skillet
1. Toss the spinach, onion, celery, and mushrooms in a large salad bowl. Set aside.
2. Combine the oil, ham and jalpeno in a skillet over medium heat and cook for 2 minutes, stirring constantly. Add the garlic and reserved vegetables and stir for another minute. Add the sugar, salt, pepper and vinegar and bring to a boil. Pour the hot dressing over the spinach, toss to combine, and serve.
