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.

  • 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.
  • 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.
  • Arrange the wilted spinach on a serving plate, or two individual plates and add the uncooked spinach leaves.
  • 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.

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 BerryWorld Strawberries, hulled and sliced


Per 100g Per Serving %GDA Traffic Lights
Energy (kcal) 188 9
Sugar (g) 8.3 8 Low
Fat (g) 13.7 19 Medium
Sat Fat (g) 2.3 11 Low
Salt (g) 1.7 20 Medium