Best 11 Warm Ham N Spinach Salad Recipes

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Warm ham n spinach salad brings together savory and vibrant flavors in a delightful dish. The sweetness of glazed ham, slightly wilted spinach, and a tangy dressing make it an ideal meal for lunch or dinner. This salad is packed with nutrition and is incredibly easy to make, making it a perfect option for busy weeknights. With just a few simple ingredients and minimal preparation, you can create a delicious and satisfying meal that's sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

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 WARM BACON DRESSING



Spinach Salad with Warm Bacon Dressing image

To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.

Provided by Alton Brown

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

Steps:

  • Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
  • Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
  • While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
  • Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
  • Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

SPINACH SALAD WITH WARM BACON DRESSING



Spinach Salad with Warm Bacon Dressing image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 10

5 slices bacon, roughly chopped
1/4 cup white wine vinegar
1 teaspoon sugar or honey
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 pound spinach (not baby), tough stems removed
2 cups seedless red grapes, halved
4 ounces blue cheese, crumbled (about 3/4 cup)
Croutons, for topping

Steps:

  • Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 9 to 11 minutes. Remove to paper towels; reserve the drippings in the skillet.
  • Whisk the vinegar, sugar, mustard and 1/4 teaspoon each salt and pepper into the drippings. Slowly whisk in the olive oil until emulsified.
  • Place the spinach in a large bowl and pour the warm dressing on top; add the grapes, blue cheese and the reserved bacon and toss. Season with salt and pepper. Top with croutons.

SPINACH & CRISPY BACON SALAD



Spinach & Crispy Bacon Salad image

This salad is so good and so easy! The creamy, warm bacon dressing wilts the spinach and gives this salad a wonderful flavor. I like to use Splenda when I can, even when we are not watching our other carbs, because my DH's blood sugar tends to be on the high side. BUT, you can use sugar if you prefer!

Provided by Sooz Cooks

Categories     Spinach

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

10 -12 ounces fresh spinach, washed and torn into bit-size pieces (I use the pre-packaged baby spinach)
1/4 cup minced red onion
6 slices bacon, chopped
1/4 cup cider vinegar
1/4 cup Splenda granular (or sugar if desired)
1/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
2 hard-boiled eggs, chopped
1 hard-boiled egg, sliced

Steps:

  • Place prepared spinach in a large bowl. Add onion. Refrigerate, tightly covered.
  • Fry chopped bacon until crisp; remove to paper towel and set aside.
  • Allow bacon drippings to cool for 5 minutes or so (until it is no longer sizzling). In the frying pan, combine the drippings with vinegar, Splenda (or sugar), mayonnaise, salt and pepper and blend well.
  • You can now refrigerate all ingredients until just before serving, storing the dressing in a covered microwaveable container. OR you can use the dressing right out of the pan and proceed to tossing the salad.
  • When ready to serve, microwave the dressing on HIGH for 30 to 45 seconds, or until mixture boils.
  • Toss the chopped egg with the spinach salad then pour the hot dressing over greens mixture; toss again lightly.
  • Top with sliced egg and crumbled bacon.

Nutrition Facts : Calories 197.6, Fat 16.3, SaturatedFat 4.7, Cholesterol 124, Sodium 525, Carbohydrate 5.4, Fiber 1.2, Sugar 1.4, Protein 7.4

WINTER BLOSSOM'S OFTEN REQUESTED HAM SALAD



Winter Blossom's Often Requested Ham Salad image

I have been making this salad for years and recently traveled from NJ to Oklahoma to make a batch for one of my friends. I have also Overnighted this salad to a friend in Dallas who simply loves it. Of course, I pack it in dry ice. It's fast, simple and great for a cocktail party on party rye, on toast or a bagel for breakfast, on rye with lettuce, thinly sliced onions and dill (or sweet)pickles and mayo for lunch or with pea soup and sandwich for dinner. It's down right Yummy!!! And make no changes to the ingredients because the salad will not taste the same.

Provided by Diane Horn Talts

Categories     Salad     Beef and Pork Salad Recipes     Ham Salad Recipes

Time 2h15m

Yield 12

Number Of Ingredients 5

1 ½ pounds cooked ham, chopped
¾ cup mayonnaise, or as needed
⅓ cup dried minced onion
⅓ cup dill pickle relish
¼ cup brown mustard

Steps:

  • Process the ham in a food processor until finely chopped but not pasty, about 6 or 7 pulses. You may need to do this in batches. Place the finely chopped ham in a large bowl and continue processing the remaining ham.
  • Add the mayonnaise, onions, relish, and mustard to the processed ham. Mix well and, if the mixture is too dry, add more mayonnaise. Refrigerate until serving. The dried onions absorb some of the moisture from the mayonnaise and relish so you may need to add more mayonnaise before serving.

Nutrition Facts : Calories 249.1 calories, Carbohydrate 2.2 g, Cholesterol 37 mg, Fat 21.8 g, Fiber 0.2 g, Protein 11.1 g, SaturatedFat 5.4 g, Sodium 929.7 mg, Sugar 0.8 g

HAWAIIAN SPINACH SALAD



Hawaiian Spinach Salad image

Toss together fresh spinach, veggies, pineapple and ham for this light, lovely main-dish salad. -Anita Ashe, Sherbrooke, Nova Scotia

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 cups fresh baby spinach
2 cups grape tomatoes
2/3 cup seeded chopped cucumber
1/2 cup sliced fresh mushrooms
8 slices red onion, halved
1 can (20 ounces) unsweetened pineapple chunks, drained
8 ounces sliced deli ham, julienned
1/3 cup fat-free poppy seed salad dressing

Steps:

  • Divide spinach among four plates. Top with tomatoes, cucumber, mushrooms and onion. Arrange pineapple and ham over salad. Drizzle with dressing.

Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 29mg cholesterol, Sodium 615mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

SPINACH SALAD WITH GRILLED HAM AND PEACHES (RACHAEL RAY)



Spinach Salad With Grilled Ham and Peaches (Rachael Ray) image

Rachael says if you don't have time to grill, just simply skip that step. She also says feel free to sub out shredded rotisserie chicken for the ham if you wish. Overall, FABULOUS flavors. Loved how the cheese melted and loved the warm, sweet peach with the salty warm ham. I didn't care for the dressing at all, so I threw it out and used a fresh and slightly sweet lemon vinaigrette which was AWESOME and I will absolutely pair these up again in the future - then just topped the salad with chunks of avocado.

Provided by januarybride

Categories     Ham

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 slices crusty bread, 1-inch-thick
1 lb boneless ham steak
4 peaches, halved
3 tablespoons extra-virgin olive oil
salt and pepper
1 avocado
1/2 cup buttermilk
1 1/2 tablespoons fresh lemon juice
3/4 lb Baby Spinach
1/2 cup crumbled goat cheese

Steps:

  • Preheat a grill to medium-high. Brush the bread, ham and peaches with the olive oil and season with salt and pepper. Arrange on the grill and cook, turning once, until the bread is slightly charred and the peaches are softened, about 5 minutes, and the ham is slightly charred, about 8 minutes. Let cool.
  • Thinly slice the ham, cut the peaches into thick wedges and cut the bread into large cubes. Using a food processor, puree the avocado with the buttermilk and lemon juice; season with salt and pepper.
  • In a large salad bowl, combine the spinach, ham and peaches. Add the avocado dressing, season with salt and pepper and toss. Top with the croutons and goat cheese.

Nutrition Facts : Calories 467.4, Fat 24.1, SaturatedFat 4.5, Cholesterol 52.3, Sodium 1737.1, Carbohydrate 35.3, Fiber 7.7, Sugar 10.6, Protein 30.4

WARM SPINACH BASIL SALAD RECIPE



Warm Spinach Basil Salad Recipe image

Provided by pattynorman1947

Number Of Ingredients 7

6 cups spinach
2 cups fresh basil
1/2 cup olive oil
3 cloves minced garlic
1/2 cup pine nuts
3/4 cup diced prosciutto or ham
3/4 cp shredded Parmesan cheese

Steps:

  • Wash, rinse, and drain 6 cups of spinach and 2 cups of fresh basil leaves. Remove any stems and tear large leaves in half. Toss the prepared spinach and basil in a bowl and set it aside. Ina skillet, combine the olive oil, garlic and pine nuts. Stirring constantly, sauce' these ingredients over a med heat for a few minutes and then add diced prosciutto or thinly sliced, cooked ham. Continue to sauce' until pine nuts are a nice toasty brown and the prosciutto is heated through. Pout this hot mixture over the salad greens and toss. Top with shredded parmesan cheese before serving.

WARM HAM AND SPINACH SALAD



Warm Ham and Spinach Salad image

Number Of Ingredients 13

10 ounces spinach, torn into bite-size pieces (8 cups)
6 slices bacon
1 cup cubed fully cooked smoked ham
2 medium zucchini, cut into julienne strips
1/3 cup , chopped green onion, (4 medium)
Hot Dressing - see recipe
Hot Dressing
1/2 cup water
1/4 cup cider vinegar
1 tablespoon sugar
1 tablespoon all-purpose flour
1 teaspoon Dijon style mustard
1/2 teaspoon celery seeds

Steps:

  • Place spinach in large serving bowl. Cook bacon in 10-inch skillet over medium-high heat about 5 minutes or until crisp drain and crumble. Drain fat from skillet. Cook ham, zucchini and green onions in same skillet about 2 minutes, stirring occasionally, until onions are crisp-tender. Add bacon and ham mixture to spinach toss. Prepare Hot Dressing in same skillet. Pour dressing over spinach mixture toss. Serve warm. Hot Dressing1/2 cup water1/4 cup cider vinegar1 tablespoon sugar1 tablespoon all-purpose flour1 teaspoon Dijon mustard1/2 teaspoon celery seedHeat water and vinegar in skillet until hot. Stir in remaining ingredients. Cook about 1 minute, stirring constantly, until slightly thickened.1 Serving: Calories 125 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 20mg Sodium 350mg Carbohydrate 7g (Dietary Fiber 2g) Protein 9g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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

HAM & SPINACH SALAD



Ham & Spinach Salad image

Number Of Ingredients 9

3 tablespoons olive oil
2 tablespoons orange juice
3 teaspoons raspberry vinegar
1 teaspoon Dijon style mustard
3 cups cooked ham , cubed
7 cups spinach leaves, chopped
3/4 cup cantaloupe , chopped
1/2 cup peaches , pitted, peeled and diced
1 sweet onion , thinly sliced

Steps:

  • Whisk first 4 ingredients together set aside. Toss remaining ingredients together in a large serving bowl pour mustard mixture on top. Serve immediately. From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • For the best flavor, use fresh, high-quality ingredients. Look for spinach that is dark green and crisp, and ham that is fully cooked and thinly sliced.
  • If you don't have a microwave, you can cook the bacon in a skillet over medium heat until it is crispy. Drain the bacon on paper towels before chopping.
  • To make the dressing, whisk all of the ingredients together in a small bowl until well combined. You can adjust the amount of mayonnaise or vinegar to taste.
  • If you want a warm salad, heat the ham and bacon in a skillet over medium heat until warmed through. Then, add the spinach and cook until it is wilted. Toss the salad with the dressing and serve immediately.
  • If you prefer a cold salad, simply toss all of the ingredients together in a large bowl and serve immediately.

Conclusion:

This warm ham and spinach salad is a delicious and easy meal that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give this salad a try!

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