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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.