Quickly sauted spinach with meltingly soft Bayonne ham is topped with a black pepper dressing and juicy fresh strawberries as well as some fresh baby spinach leaves for a bit of a crunch. This "hot and cold" strawberry spinach salad is perfect as a starter for a romantic dinner or a weekend lunch for two.

  • Serves: 2
  • Prep time: 10 mins
  • Cook time: 5 mins
  • Serves: 2
  • Prep time: 10 mins
  • Cook time: 5 mins

Ingredients

For the dressing

  • 2 tbsp light olive oil
  • 1 tbsp raspberry vinegar
  • 1 tsp single cream
  • 1 tsp runny honey
  • 1⁄2 tsp freshly ground course black pepper

For the salad

  • 1 x 225g bag of baby spinach leaves, washed
  • 2 large slices of Bayonne ham, torn into small pieces
  • 12 strawberries, hulled and sliced
BerryWorld Strawberry, Spinach & Bayonne Ham Salad
  1. Make the dressing by putting all of the ingredients into a small bowl or jug, whisk them all together, adjust the seasoning if necessary and set aside.
  2. In a large wok, place half of the spinach leaves into the pan and with a tablespoon of water, sauté over a high heat until just wilted.
  3. Arrange the wilted spinach on a serving plate, or two individual plates and add the uncooked spinach leaves.
  4. Place the pieces of Bayonne ham in and around the spinach leaves along with the sliced strawberries and drizzle over the dressing just before serving.