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Recipe:Spring Greens with Berkshire Ham, Peas and Eggswith Lemon Dijon Dressing

  • Prep time: 20 minutes
  • Cook time: 5 minutes

Serves 6 - .


Serving Size
  • Bone-In Berkshire Smoked Ham cut in strips ½” x 2”

    8.0 LB
    qty 1 lb
  • Organic Sweet Peas - Cascadian Farms

    0.63 LB
    qty 10 oz
  • Sugar Snap Peas

    qty ¼ lb.
  • Spring Onions or Scallions, sliced

    qty 4 Sprigs
  • Cooked Quinoa

    qty 1 Cup
  • Par-Boiled Eggs, peeled and cut in half

    qty 4
  • Mixed Young Salad Greens

    qty 1 lb.
  • Lemon-Dijon Dressing:

  • Dijon Mustard

    qty 2 Tbsp.
  • Lemon Juice

    qty 1/3 Cup
  • Lemon Juice

    qty 1/3 Cup
  • Salt and pepper

    qty to taste
  • Olive Oil

    qty 3/4 Cup


  1. In a medium sized pot filled with water, boil the frozen peas and snap peas for one minute. Drain and place under cold running water.
  2. Prepare the dressing. Place mustard and lemon juice in a small bowl. Using a whisk, add olive oil in a stream and continue to beat until all olive oil is poured into the mustard-lemon juice mix. Add salt and pepper to taste.
  3. Place salad greens in a large bowl. Add ham strips, cooked grains, peas and snap peas and place the eggs on top. Sprinkle with scallions and serve with dressing.