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Ham and Parmesan spinach salad recipe

Ham and Parmesan spinach salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Spinach salad

Fresh spinach is combined with cheese and ham for a deliciously substantial salad, perfect for lunch with some croutons or baguette on the side.

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IngredientsServes: 4

  • 100g fresh spinach leaves
  • 2 ripe tomatoes, peeled and chopped
  • 6 chives, chopped
  • 12 shavings Parmesan cheese
  • 12 fresh tarragon leaves, chopped
  • 4 slices dry cured ham or prosciutto, chopped
  • 2 tablespoons balsamic vinegar

MethodPrep:10min ›Ready in:10min

  1. Place the spinach, tomatoes, chives, Parmesan cheese, tarragon and ham in a big salad bowl and toss together. Dress with the balsamic vinegar.


Drizzle with a little extra virgin olive oil as well as the vinegar, if liked.

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Spinach, Ham and Parmesan Easy Quiche Recipe

I&rsquom not sure what it is about spring but I go into quiche mode. I noticed the other day at Lovely Bakery that quiche was on the menu, so I decided to make one myself at home &hellipwhile watching guilty pleasure The Real Housewives of New York City (oof).

I adapted Elise&rsquos recipe based on what I had in the refrigerator, subbing out Gruyère for Parmesan, spinach for asparagus, green onions for shallots, rice milk for milk and ditching the cream. The flavors worked really well together and it tasted great!

Peel, quarter and core the pears. Cut each quarter lengthways into four slices then set aside.

In a small bowl, place the olive oil and vinegar, then add some salt and pepper. Whisk lightly. Set the dressing aside.

In a separate bowl, place the rocket and spinach, chives, walnut, parmesan, and sliced pears into the bowl. Season lightly with salt and black pepper then mix and toss gently.

Drizzle the dressing, over the salad and add some parmesan on top.

Serve with the thick ham steaks.

About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

Spinach, Ham, and Parmesan Soufflé

The Parmesan cheese and bread crumb crust and topping of this soufflé will be browner and crunchier when prepared in a gratin dish, making it easier to serve at the table. It can also be made in a conventional soufflé dish.

Leftover soufflé will reinflate when reheated in a 350-degree oven.

Serves 6 to 8 as a first course, 4 as a main course

10 ounces spinach, trimmed (can substitute 10 ounces broccoli rabe, trimmed)
1 slice firm white bread, processed to crumbs in a food processor (1/2 cup)
1/2 cup freshly grated Parmesan cheese
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large eggs, separated
2 large egg whites
4 ounces lean ham, cut into julienne strips (1 cup)

Preheat the oven to 375 degrees.

Wash the spinach (or broccoli rabe) and transfer it, still wet, to a skillet. Cook over medium-high heat for 2 minutes, until wilted. Remove from the heat and cool.

Drain the spinach (or broccoli rabe) and coarsely chop it set aside.

Mix the bread crumbs and 3 tablespoons of the Parmesan cheese together in a small bowl.

Using 1 teaspoon of the butter, grease the sides and bottom of a 6-cup gratin dish. Add half of the bread crumb mixture and shake the dish until the crumbs coat the sides and bottom. Set aside.

Melt the remaining 3 tablespoons plus 2 teaspoons butter in a saucepan. Add the flour, mixing with a whisk, and cook over medium-high heat for about 30 seconds. Whisk in the milk, salt, and pepper, bring to a boil, whisking constantly, and cook, whisking, until the mixture thickens. Remove from the heat and whisk in the egg yolks. Add the reserved spinach (or broccoli rabe) and the ham and mix well.

Beat the 5 egg whites in a large bowl until firm but still soft. Fold them into the spinach (or broccoli rabe) mixture, along with the remaining tablespoon of cheese.

Pour the soufflé mixture into the prepared gratin dish and sprinkle the remaining bread crumb mixture on top.

Place the dish on a cookie sheet, and bake in the center of the oven for about 30 minutes, until the soufflé is set and the top is puffy and brown.

Spoon the soufflé directly from the gratin dish onto plates and serve immediately. (The soufflé can be unmolded from the dish by inverting it onto a plate, if you would prefer to present it in this way.)

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

Ham Salad

This post may contain affiliate links. Read my disclosure policy.

Ham Salad is a delicious appetizer or sandwich filling (perfect for holiday leftovers!) made with diced ham, relish, celery, and mayonnaise in 5 minutes.

Salads are some of the most versatile dishes you can make, since they can be paired with almost any main dish. If you liked my recipes for Chicken Salad, Tuna Salad and Egg Salad, you need to add this Ham Salad to your recipe box too!

My Ham Salad recipe is perfect as everything from an appetizer to a main dish, and is made with diced ham, mayonnaise, celery and relish. You can make it in around 5 minutes, and it stays good in the fridge for a few days so you can bring it with you to work for a quick lunch.

You can eat it the traditional way with a fork or, if you want a unique party food you can serve it over crackers. My personal favorite way to eat it is with Texas Toast as a sandwich! The extra thick bread makes this sandwich a guilty pleasure.

I love making new recipes with my leftover holiday ham! – if you have leftover holiday ham, use it for breakfast! I love making Ham Steaks or Eggs Benedict for after holiday breakfasts!

Check out this sandwich:

This is one of my favorite recipes because of how quick and easy it is to make and because you can use leftovers to make it. The best Ham Salad is made from your leftover holiday ham from Christmas, Easter, or Thanksgiving, but you can also use deli meat or the thick honey baked ham slices you can get at the grocery store. As long as you dice it up, any ham will work.

To make Ham Salad, take your slices of ham, leftover of otherwise, and put them into a food processor. You need to only use the food processor in pulses so that you don’t end up with meat paste. You want the pieces to look like large crumbs about the size of bacon bits or large peppercorns.

Then mince your celery into small chunks and pour them, the ham, mayonnaise and sweet relish into a large bowl. Stir everything together and cover the bowl, then put it in the fridge for at least an hour. You can definitely refrigerate them for longer, but definitely don’t take it out early if you want the proper chilled taste.

Recipe Summary

  • 2 teaspoons olive oil
  • 2 ounces cooked ham, cut into 1/2-inch pieces
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups low-fat (1 percent) milk
  • Coarse salt and ground pepper
  • 2 ounces reduced-fat bar cream cheese
  • 10 ounces spinach linguine
  • 1 head broccoli, stems peeled and sliced 1/4-inch thick, florets cut into bite-size pieces
  • 3 tablespoons grated Parmesan cheese

In a 3-quart heavy-bottom saucepan, heat oil over medium. Add ham, and cook, stirring occasionally,until starting to brown, about 3 minutes. Add garlic cook, stirring often, until fragrant, about 1 minute. Stir in flour cook 1 minute.

Stir in milk, and season with salt and pepper. Cook, stirring often, until mixture is slightly thickened,4 to 5 minutes. Stir in cream cheese cook until melted, about 1 minute.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions, adding broccoli during final 3 minutes. Drain transfer pasta and broccoli to a large bowl. Add cream-cheese sauce and Parmesan, and toss to combine. Serve immediately.


For the pizza, place the flour, salt and yeast into a large bowl and add the water and three tablespoons the olive oil and mix together to form a dough.

Knead the dough for at least five minutes, until elastic. Add more oil if necessary.

Cover the dough with cling film, then set aside and allow to prove for one hour.

Divide the dough into four equal pieces and roll each piece into a ball, then roll out onto a floured work surface until about 5mm/¼in thick.

Place onto a greased baking tray and set aside to prove for 30 minutes.

Preheat the oven to 220C/425F/Gas 7.

Heat a frying pan until hot and add the butter, spinach and garlic and stir-fry until the spinach has wilted down. Remove from the heat, allow to cool, then squeeze out any excess liquid. Season, to taste, with salt and freshly ground black pepper and divide among the four circles of dough.

Place the camembert, mozzarella and the Parma ham on top of the spinach. Season well with salt and freshly ground black pepper.

Place the pizzas into the oven to bake for ten minutes, then remove and spoon over the double cream and scatter over the coriander leaves. Return the pizzas to the oven for a further five minutes until the pizzas are cooked through.

For the salad, place the Parma ham onto a baking tray and place into the oven for 3-4 minutes, or until crisp.

Place the ciabatta cubes into a bowl and drizzle with the olive oil and season with salt and freshly ground black pepper. Place onto a separate baking tray and place into the oven to bake for five minutes, or until golden and crisp.

Remove the ciabatta pieces from the oven place into a clean bowl with the mizuna and spinach leaves.

Crumble the crisp Parma ham over and sprinkle with the parmesan.

Add the lemon juice and toss once more.

To serve, place a pizza onto each of four plates and place a small portion of salad alongside.

How to Make this Simple Spinach & Arugula Salad

To get started, rinse 8 oz. of spinach & arugula mix (you can get it at any grocery store, or make your own mix&hellip whatever suits your fancy.) Put the rinsed spinach and arugula in a medium sized bowl, squeeze juice of 1 lemon over the greens.

Add 1 T. of olive oil over the greens.

Add salt & pepper. Toss to coat.

Top with 1/4 cup of shredded parmesan cheese and serve it up! 🙂

Orecchiette with White Beans and Spinach

This lightning-fast pasta only requires one pot &mdash score!

cloves garlic, finely chopped

vegetable bouillon base (we used Better Than Bouillon)

orecchiette or other short pasta

can small white beans, rinsed

Freshly ground black pepper

  1. Heat oil and garlic in a large deep skillet over medium heat until garlic is lightly golden brown, about 2 minutes. Remove from heat, add 4 cups water and whisk in bouillon base.
  2. Add orecchiette and thyme and bring to a boil. Reduce heat and simmer, stirring frequently, until orecchiette is firm-tender, 10 to 12 minutes.
  3. Fold in beans, spinach, Parmesan, and1&frasl2 teaspoon pepper and cook until beans are heated through, about 2 minutes.

PER SERVING: 500 calories, 11.5 g fat (2.5 g saturated fat), 9 mg cholesterol, 678 mg sodium, 21 g protein, 84 g carbs, 8 g fiber


WD TEST KITCHEN TIPS: Cooking the garlic first (as with other aromatics, like onions) infuses its flavor into the brother that the pasta soaks up.

Spinach casserole recipe Directions

Microwave the spinach according to box instructions. Meanwhile, boil a large pot of water for the noodles. Sautee the onion and garlic with the olive oil in a pan. Salt and pepper.

When the spinach is done, you have to drain it. I don’t have a cheesecloth but if you do, squeeze all the water out. Or, if you are like me…use your hands.

Add the spinach to the onions and garlic. Then add in some sliced cherry tomatoes and cook everything through for a few minutes.

Pour your entire mixture into the drained egg noodles and stir. Add your shredded mozzarella cheese and a handful of Parmesan cheese. Stir once more. Salt and pepper this layer.

Use the pan you just took the onions and spinach out of and melt the butter over medium heat. Whisk in flour and then the milk. Season with salt, pepper, and nutmeg. Cook until it thickens – around 5 minutes.

We are almost done with the spinach casserole – I promise! In a bowl, whisk the egg yolks and then pour some of the butter mixture into the bowl to temper the eggs. Then add eggs into your pan and cook for a few more minutes. Now you are ready to turn on your boiler.

Add the butter mixture to your pasta and stir together. Place in your pan.

Top with panko breadcrumbs and Parmesan cheese evenly. Place in broiler for a few minutes. Keep an eye that you don’t burn the panko breadcrumbs. This is so important because my oven is evil.

When you feel good about your browning, take the dish out and serve! The kids LOVED it! For more recipes from Inside my Kitchen, click here.