Smoked Ham & Asparagus Salad
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Credit: Courtesy of Jones Dairy Farm.
The National Culinary Review, April 2017
32 cups mixed salad greens or torn bibb lettuce
32 oz. Jones Dairy Farm Naturally Smoked Ham, cut in strips
42 asparagus spears, trimmed, cooked, chilled
48 oz. red or yellow cherry or teardrop tomatoes
12 hard-cooked eggs, peeled, quartered
¾ cup fresh tarragon, chopped
¾ cup extra virgin olive oil
6 T. balsamic or raspberry vinegar
3 garlic cloves, minced
1 t. salt
½ t. freshly ground black pepper
1. Arrange greens on 12 large plates or in shallow bowls. Arrange ham, asparagus, cherry tomatoes and eggs over greens. Sprinkle tarragon over salads.
2. Combine oil, vinegar, garlic, salt and pepper; mix well. Drizzle dressing over salads.
Pork, Salad, The National Culinary Review
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