Springtime Ham and Spinach Salad
Fresh salad with baby spinach, sliced ham, hard-boiled eggs, and a light vinaigrette—perfect for a light spring or Easter lunch.
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons orange juice
- 2 teaspoons raspberry vinegar 1 teaspoon coarse grained prepared mustard
- ground black pepper to taste 3 cups cooked ham, cubed
- 8 cups baby spinach, rinsed and dried
- 1 cup diced cantaloupe
- 1/2 cup diced peaches, drained 1 red onion, thinly sliced