Recipe:Spring Greens with Berkshire Ham, Peas and Eggswith Lemon Dijon Dressing
- Prep time: 20 minutes
- Cook time: 5 minutes
Serves 6 - .
Ingredients
-
Bone-In Berkshire Smoked Ham cut in strips ½” x 2”
8.0 LB@@qty@@ 1 lb$31.84 -
Organic Sweet Peas - Cascadian Farms
0.63 LB@@qty@@ 10 oz$2.28 -
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:
@@qty@@ -
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
Cooking
Instructions
- 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.
- 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.
- 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.