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Recipe:SPRING GREENS WITH BERKSHIRE HAM, PEAS AND EGGS WITH 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”
QTY 1
-
ORGANIC SWEET PEAS - CASCADIAN FARMS
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, to taste
DIJON MUSTARD
QTY 2 TBSP
LEMON JUICE
QTY 1/3 CUP
SALT AND PEPPER, TO TASTE
OLIVE OIL
QTY 3/4 CUP
Cooking
Directions
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.