This salad is a great way to use up left over ham from Easter. It is a wonderful, fresh and tasty combination of ingredients, with a light dressing - perfect for lunch or dinner.
SPRING SALAD SUPREME
4 to 6 cups mixed salad greens
2 cups julienned cooked ham
16 asparagus spears, trimmed and cooked
1 pint of cherry tomatoes
4 hard cooked eggs, peeled and quartered
1/4 cup fresh tarragon
1/8 to a 1/4 cup olive oil
2 tablespoons balsamic vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Arrange greens over four large plates. Arrange ham, asparagus, cherry tomatoes and eggs over greens. Sprinkle tarragon over salads. Combine oil, vinegar, garlic, salt and pepper, mix well. Drizzle dressing over salad.
Makes four servings.
Recipe adapted from the Morning News, April 2004