Best 11 Spinach Salad With Ham And Egg Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Spinach salad with ham and egg is a classic dish that is both delicious and nutritious. It is perfect for a light lunch or dinner, and it can also be served as a side dish. The combination of spinach, ham, and egg is a great source of protein, iron, and vitamins A and C. This salad is also very versatile, and it can be customized to your own preferences. For example, you can add other vegetables, such as tomatoes, cucumbers, or bell peppers. You can also change the type of ham or egg that you use. No matter how you choose to make it, spinach salad with ham and egg is sure to be a hit.

Let's cook with our recipes!

LAYERED HAM AND SPINACH SALAD



Layered Ham and Spinach Salad image

Here's a delicious salad that's sure to be a favorite with your family and friends. It's very easy to make.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8-10 servings.

Number Of Ingredients 12

16 cups torn fresh spinach
1 teaspoon sugar
1 teaspoon pepper
1/4 teaspoon salt
6 hard-boiled large eggs, chopped
1-1/2 cups cubed fully cooked ham
1 medium red onion, sliced
1 envelope ranch salad dressing mix
1-1/2 cups mayonnaise
1 cup sour cream
2 cups shredded Swiss cheese
1/2 pound sliced bacon, cooked and crumbled

Steps:

  • Place two-thirds of the spinach in a 4-qt. salad bowl. Sprinkle with half of the sugar, pepper and salt. Top with eggs, ham and remaining spinach. Sprinkle with remaining sugar, pepper and salt. Arrange onion slices on top., In a large bowl, combine the dressing mix, mayonnaise and sour cream. Spread over onions. Sprinkle with cheese and bacon. Refrigerate until serving.

Nutrition Facts : Calories 516 calories, Fat 45g fat (13g saturated fat), Cholesterol 192mg cholesterol, Sodium 997mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

SPINACH SALAD WITH HAM AND EGG



Spinach Salad with Ham and Egg image

With the addition of ham and hard-cooked eggs, this simple spinach salad becomes a hearty and delicious full meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 9

6 tablespoons olive oil
1 onion, thinly sliced
2 tablespoons white-wine vinegar
2 teaspoons grainy mustard
Coarse salt and ground pepper
2 bunches spinach (about 1 pound), trimmed and cut into bite-size pieces
8 ounces ham, sliced 1/4 inch thick, and cut into small sticks
6 radishes, thinly sliced
6 hard-cooked eggs, quartered

Steps:

  • In a medium-size saucepan, heat olive oil over medium-high. Add onion. Remove from heat, and stir in vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
  • In a large bowl, combine spinach, ham, and radishes. Drizzle onion mixture over salad, and toss to coat evenly. Garnish with hard-cooked eggs, and serve.

SPINACH SALAD WITH HAM & EGG RECIPE - (4.5/5)



Spinach Salad with Ham & Egg Recipe - (4.5/5) image

Provided by toobze

Number Of Ingredients 10

Juice from one lemon
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/4 cup onion, minced
1/2 teaspoon ground black pepper
1 (9-10 ounce) package fresh spinach
2 cups lean ham, diced
1 red bell pepper, cored and sliced
2 hard-boiled eggs, sliced
1 tablespoon fresh parsley, chopped

Steps:

  • In a large bowl, combine lemon juice, olive oil, mustard, onion and black pepper. Add spinach and toss to combine. Divide spinach among 4 plates and arrange ham, bell pepper and eggs on top. Sprinkle with fresh parsley.

HAM AND SPINACH HASH WITH FRIED EGGS



Ham and Spinach Hash with Fried Eggs image

This is a B, L or D: Breakfast, Lunch or Dinner recipe. The portions can easily be adjusted, up or down in number. The fresh spinach and basil can be swapped for pesto and frozen spinach, defrosted, making the recipe more versatile. You could keep all of the ingredients easily on hand, keeping you ever-prepared for a brunch in a crunch!

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 tablespoons butter, divided
8 small red potatoes
Salt and pepper
1 teaspoon fresh thyme leaves, chopped
1/4 teaspoon crushed red pepper flakes
1 medium red onion, chopped
1 large ham steak, finely chopped
4 extra-large eggs
2 cups baby spinach leaves, chopped or, 1 box, 10 ounces, defrosted frozen chopped spinach, wrung dry in a kitchen towel
10 leaves fresh basil, chopped or torn, a few rounded spoonfuls of prepared store bought pesto may be substituted
2 plum tomatoes, seeded and chopped
1/2 cup grated Parmigiano-Reggiano, a couple of generous handfuls

Steps:

  • Preheat a large nonstick skillet over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons, and 2 tablespoons of butter. While the pan is getting hot and the butter is melting, cut the potatoes in half and then thinly slice them, add to the hot skillet and season with salt, pepper, thyme and the crushed red pepper flakes. Cook, stirring every now and then, for about 10 minutes or, until potatoes have browned and are tender. Add the onion and the ham and continue to cook for 3 to 4 minutes
  • Preheat another skillet over medium high heat with 2 tablespoons of butter. Once the butter has melted and the bubbles have subsided, crack extra-large eggs into the pan, season with salt and pepper and fry to desired doneness.
  • While the eggs are frying, finish off the hash by adding the roughly chopped spinach and basil to the potatoes. (Defrosted frozen spinach and some pesto would be added in at the same point if using substitutions.) Toss to wilt and warm the spinach. Sprinkle the hash with tomatoes and cheese and remove from the heat. Transfer the ham and spinach hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter.

SPRINGTIME HAM AND SPINACH SALAD



Springtime Ham and Spinach Salad image

Enjoy the mouthwatering ham leftover from Easter brunch in this fresh and delicious tasting spinach salad.

Provided by 2DIDI

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 10

3 tablespoons olive oil
2 tablespoons orange juice
2 teaspoons raspberry vinegar
1 teaspoon coarse grained prepared mustard
ground black pepper to taste
3 cups cooked ham, cubed
8 cups baby spinach, rinsed and dried
1 cup diced cantaloupe
½ cup diced peaches, drained
1 red onion, thinly sliced

Steps:

  • In a small bowl, whisk together the oil, juice, vinegar, mustard and pepper.
  • In a large bowl, toss together the ham, spinach, cantaloupe, peaches and onion. Pour dressing over all and toss to coat. Serve immediately.

Nutrition Facts : Calories 263.4 calories, Carbohydrate 8.1 g, Cholesterol 37.8 mg, Fat 19.5 g, Fiber 1.7 g, Protein 14.3 g, SaturatedFat 5.4 g, Sodium 918.7 mg, Sugar 5.2 g

SPINACH SALAD WITH BACON AND HARD-BOILED EGGS



Spinach Salad with Bacon and Hard-Boiled Eggs image

This healthy, leafy salad is accented with bacon, hard-cooked eggs, bean sprouts, water chestnuts and an easy homemade dressing. It was a hit when I served it at the National Spinach Conference last year.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 12

1/3 cup sugar
1/3 cup white vinegar
1/3 cup ketchup
1/3 cup canola oil
1 tablespoon Worcestershire sauce
SALAD:
1 pound fresh baby spinach
1 can (14 ounces) bean sprouts, drained
1 can (8 ounces) sliced water chestnuts, drained
2 medium onions, sliced
2 hard-boiled large eggs, sliced
1/4 cup real bacon bits

Steps:

  • In a bowl, whisk the sugar, vinegar, ketchup, oil and Worcestershire sauce. Cover and refrigerate until serving. , In a large bowl, combine the spinach, bean sprouts, water chestnuts, onions and eggs. Just before serving, whisk the dressing and pour over salad; toss to coat. Sprinkle with bacon.

Nutrition Facts : Calories 136 calories, Fat 7g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 218mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein.

HAM & EGG SALAD



Ham & Egg Salad image

This protein-packed breakfast requires no cooking, takes only minutes to make, and is an egg-cellent make-ahead morning meal. Store in the fridge and spread on whole wheat toast and scooped-out bagels or place in lettuce wraps. Sprinkle with everything bagel seasoning if you like.

Provided by Rachael Ray Every Day

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 15m

Yield 6

Number Of Ingredients 8

6 hard-boiled eggs
¼ cup mayonnaise, or more to taste
1 tablespoon mustard
1 dash hot sauce
1 pinch Salt and pepper to taste
1 (8 ounce) package Smithfield® Cubed Ham
1 shallot, chopped
2 ribs celery, chopped

Steps:

  • Halve the hard-boiled eggs and remove the yolks to a bowl. Coarsely chop the egg whites and set aside.
  • To the bowl with the egg yolks, add the mayonnaise, mustard, hot sauce, salt, and pepper. Using a fork, smash the mixture until smooth. Add the reserved chopped egg whites, ham, shallot, and celery. Toss to combine. If you like a creamier texture, add more mayonnaise.

Nutrition Facts : Calories 194.5 calories, Carbohydrate 4.4 g, Cholesterol 235.5 mg, Fat 13.7 g, Fiber 0.4 g, Protein 12.8 g, SaturatedFat 3.1 g, Sodium 631.9 mg, Sugar 1.3 g

SPINACH AND EGG SALAD



Spinach and Egg Salad image

Provided by Pierre Franey

Categories     easy, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 pound fresh spinach
2 tablespoons red-wine vinegar
1 ablespoon Dijon-style mustard
Salt and freshly ground pepper to taste
4 tablespoons olive oil
2 hard-cooked eggs, boiled for 10 minutes
4 tablespoons finely chopped Italian parsley

Steps:

  • Trim off and discard any tough stems or bruised spinach leaves. Wash thoroughly in several changes of cold water. Drain and shake off excess water.
  • Combine the vinegar, mustard, salt, pepper and oil in a small bowl and blend well with a wire whisk.
  • Peel the eggs and chop them coarsely. Place the spinach in a salad bowl and add the eggs, parsley and the dressing. Toss well and serve immediately.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 378 milligrams, Sugar 1 gram, TransFat 0 grams

WARM SPINACH SALAD WITH FRIED EGG AND POTATOES



Warm Spinach Salad with Fried Egg and Potatoes image

Sunny-side up eggs cook in the wink of an eye, ready to top a spinach salad with potatoes that are sautéed in the same skillet.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 9

4 tablespoons olive oil
2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2-inch cubes
Coarse salt and ground pepper
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1 shallot, minced
2 bunches flat-leaf spinach (2 pounds total), thick stems removed, leaves washed well and roughly torn
2 ounces Parmesan, shaved with a vegetable peeler
4 large eggs

Steps:

  • In a large nonstick skillet, heat 2 tablespoons oil over medium. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, 12 to 14 minutes.
  • Meanwhile, in a large bowl, combine remaining 2 tablespoons oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine. Add spinach and Parmesan (do not toss); set aside.
  • When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet). Toss salad until spinach is slightly wilted, and divide among 4 plates.
  • Heat skillet over medium, and gently crack eggs into skillet without breaking yolks; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more. Top each salad with a fried egg, and serve immediately.

SPINACH AND EGG SALAD



Spinach and Egg Salad image

This is simple salad has become a staple in our house. The egg yolk mixes with the olive oil and seasoning making a surprisingly delicious dressing.

Provided by Tanya W.

Categories     Vegetable

Time 20m

Yield 2 Severings, 2 serving(s)

Number Of Ingredients 11

5 ounces fresh spinach
1 ounce yellow sweet pepper
1 ounce orange sweet bell pepper
1 ounce sweet red pepper
10 grape tomatoes
3 teaspoons olive oil
1 teaspoon McCormick Salad Supreme Seasoning
4 eggs
salt
black pepper
paprika

Steps:

  • Wash vegetables. Dice peppers. Half grape tomatoes. Place in bowl with lid. Drizzle with approximately 1 tsp high quality Olive Oil. Add Salad Supreme seasoning. Close lids and shake well.
  • Drizzle pan with olive oil. Fry eggs seasoning each with salt, pepper and paprika.
  • Spread spinach mixture on two plate and top each spincah bed with 2 fried eggs.
  • Enjoy!

Nutrition Facts : Calories 248.6, Fat 16.9, SaturatedFat 4.1, Cholesterol 372, Sodium 209.5, Carbohydrate 9.5, Fiber 3.5, Sugar 4.1, Protein 16

SPINACH BACON SALAD WITH HARD COOKED EGGS



Spinach Bacon Salad with Hard Cooked Eggs image

A little bit sweet, a little bit salty-this classic salad is delicious. Look for bags of prewashed spinach to get this on the table faster.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 9

4 slices bacon, cut into 1/2-inch pieces
3 tablespoons vegetable oil
5 medium green onions, chopped (1/3 cup)
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons white or cider vinegar
8 oz fresh spinach leaves (9 cups)
2 hard-cooked eggs, sliced

Steps:

  • In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain all but 3 tablespoons bacon drippings from skillet (if fewer than 3 tablespoons remain, add enough vegetable oil to drippings to equal 3 tablespoons).
  • Add oil, onions, sugar, salt and pepper to drippings in skillet. Cook over medium heat 2 to 3 minutes, stirring occasionally, until onions are slightly softened. Stir in vinegar.
  • Place spinach in very large bowl. Pour warm dressing over spinach; toss to coat. Arrange egg slices on top. Crumble bacon and sprinkle on top. Serve immediately.

Nutrition Facts : Calories 130, Carbohydrate 3 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 2 g, TransFat 0 g

Tips:

  • Choose fresh, high-quality ingredients: This will make a big difference in the overall flavor of the salad.
  • Don't overcook the eggs: The eggs should be cooked until they are just set, but still have a slightly runny yolk.
  • Use a good quality ham: A good quality ham will have a rich, smoky flavor that will complement the other ingredients in the salad.
  • Don't skimp on the dressing: The dressing is what brings all the flavors of the salad together. Use a good quality olive oil and vinegar, and season it with salt, pepper, and herbs to taste.
  • Serve the salad immediately: This salad is best served immediately after it is made, while the eggs are still warm and the ham is still crispy.

Conclusion:

Spinach salad with ham and egg is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is packed with nutrients, and the combination of flavors and textures is sure to please everyone at the table. So next time you are looking for a healthy and satisfying salad, give this recipe a try. You won't be disappointed!

Related Topics