Spinach Salad with Ham, Cranberries and Pecans
Ingredients
- ½ cup raw pecans
- 1 lb nitrite-free ham, chopped
- 1 (10-oz) pkg baby spinach
- 1 cup unsweetened dried cranberries
- ¼ cup extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 2 tsp raw honey
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Toast pecans in a skillet over medium-high heat 3 to 4 minutes or until fragrant.
- Combine ham, spinach, cranberries and pecans. Whisk together oil, vinegar, mustard, honey, salt and pepper.
- Drizzle dressing over spinach salad; toss to coat.
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