CookingBauer XcelNew you

Strawberry and spinach salad with ham

CookingBauer XcelNew you
Strawberry and spinach salad with ham


  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 Viva strawberries and drizzle over the dressing just before serving.

Recipe from

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.



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