green, eggs and ham

Diane Thompson's green, eggs and ham

With all this rich food during the holidays, I find myself craving fresh, crunchy, healthy fare....something with more raw nutrition and less butter and sugar. I love a big salad for dinner; one chock-full of tasty morsels such as toasted nuts, cheese and lots of colourful vegetables. Sometimes more is more. Add some nice bread and a good bottle of red wine, and you quickly have yourself a fine meal. This salad is made from simple ingredients found in most food stores.

Spinach Salad With Eggs & Prosciutto

Spinach for 4 people, washed and dried
1 yellow belle pepper, diced

2 green onions, thinly sliced

1 large carrot, peeled and grated
1/4 cup toasted almonds, roughly chopped

2/3 cup goat feta, crumbled
150 grams of prosciutto ham, thinly sliced
4 soft boiled eggs, peeled and cut in half
(bring water to boil, add eggs, reduce heat to low simmer, cook eggs 8 minutes with the lid on)


1/3 cup olive oil
2 tbsp balsamic vinegar
salt & pepper to taste

Combine all salad ingredients in a large bowl, except for the eggs and prosciutto. Mix dressing ingredients in a smaller bowl and pour over the salad. Toss. Serve salad on 4 large plates. Wrap the prosciutto loosely around the outer edges of the plate, nestling it into outskirts of the salad. Finally, place one still warm egg on top of the centre of each salad. Serve immediately.

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