PEACHY KEEN SALAD WITH HAM, FETA, AND RASPBERRY VINAIGRETTE
Ingredients
The Salad:
10-ounces mixed greens or spinach/arugula mix
5-6 large peaches, pitted and sliced into wedges
1 1/2 cups leftover ham, cut into small cubes
8-ounces feta cheese, crumbled
¼ cup candied pecans
The Dressing:
½ cup olive oil
1/3 cup raspberry vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
Combine all of the salad ingredients in a large bowl.
Combine all of the dressing ingredients in a large jar and shake, shake, shake until the dressing is emulsified. Pour about half the dressing over the salad and toss, toss, toss! Add more dressing to taste.
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