In Your Cart: 0 item, items, $  View Cart

The Birkett Mills

Icon - Information For Buckwheat GrowersInformation For Buckwheat Growers Icon - Today's Wheat and Buckwheat PricesToday's Wheat and Buckwheat Prices
Icon - Facebook Icon - Twitter

Salads and Soups: Warm Spinach and Ham Salad

A warm salad with an amazing Dijon dressing.
Serves: 6

2 cups chicken broth
1 cup whole kasha
1 tsp. dried oregano leaves crumbled
1 tsp. dried thyme leaves crumbled
2 cups sliced fresh mushroom
12 oz. smoked cooked ham
1 red or yellow sweet pepper
1/2 cup thinly sliced red onion rings
8 cups torn spinach leaved
1/2 cup pecan halves, toasted tomato wedged if desired

Dijon Vinaigrette
2/3 salad oil
1/3 cup red wine vinegar
2 Tbsp. grainy Dijon mustard
2 tsp. fresh minced garlic
1/2 tsp. freshly ground black pepper


In medium saucepan, boil broth and stir in kasha, oregano, and thyme. Reduce heat to medium-low, simmer, cover for 10 minutes or until water is absorbed.

While kasha is cooking, prepare vinaigrette. In jar with tight-filling lid, combine oil, vinegar, mustard, garlic, and pepper; shake well. Cut ham and pepper into julienne strips.

In large skillet, combine mushrooms, ham pepper, onion, and vinaigrette. Cook on medium heat just until headed through about 4 to 5 minutes. In large bowl, combine hot mixture, kasha and spinach.

Transfer to serving platter, sprinkle with pecans. Garnish with tomato wedges if desired. Serve immediately.

Warm Spinach and Ham Salad
Related Salads and Soups
Recipe Tags