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Ingredientes
- 1 Tbsp. Oil
- 25 gm Butter, (1oz)
- 500 gm Punnet Anya potatoes, cooked, refreshed and sliced in half
- 1 x 125 gram pac premium breaded ham, roughly minced
- 1 x 225 gram bag young leaf spinach
- 2 tsp Dijon mustard
- 2 tsp Red wine vinegar
- 2 Tbsp. Virgin extra virgin olive oil
- Â Â Salt and freshly grnd black pepper
- 2 Tbsp. Water, (2 to 4)
Direcciones
- Heat the oil and butter in a medium sized frying pan, add in the potatoes and ham and cook for 5 min, or possibly till golden brown in colour.
- Pile the spinach on a suitable sized serving plate.
- Make up the vinaigrette dressing by combining the mustard and vinegar till creamy and smooth. Slowly whisk in extra virgin olive oil and season with salt and pepper.
- Slowly whisk in the extra virgin olive oil and season with salt and pepper, thinning with water if necessary.
- Place the potato and ham mix onto the spinach, drizzle with the vinaigrette and serve.
- NOTES : A salad ideal to accompany cool meats or possibly as an accompaniment dish for a buffet table.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 4 servings | |
| Calories 146 | |
| Calories from Fat 136 | 93% |
| Total Fat 15.48g | 19% |
| Saturated Fat 4.43g | 18% |
| Trans Fat 0.09g | |
| Cholesterol 13mg | 4% |
| Sodium 97mg | 4% |
| Potassium 232mg | 7% |
| Total Carbs 1.61g | 0% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.2g | 0% |
| Protein 1.32g | 2% |
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