- 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 Viva strawberries and drizzle over the dressing just before serving.
Recipe from www.vivastrawberry.co.uk.
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Sprinkle over some juicy Viva strawberries as well as some fresh baby spinach leaves for a bit of a crunch. This "hot and cold" salad is perfect as a starter or a weekend lunch for two
2 tbsp light olive oil 1 tbsp raspberry vinegar 1 tsp single cream 1 tsp runny honey ½ tsp freshly ground course black pepper For the salad: 1 x 225g bag of baby spinach leaves, washed 12 Viva strawberries, hulled and sliced 2 large slices of Bayonne ham, torn into small pieces
Time: 10 minutes Serves: 2 Nutrition: 188 Cals, 13.2g Fat, 1.3g Sat Fat