Ham And Avocado Spinach Salad With Mustard Vinaigrette - cooking recipe

Ingredients

10 1/2 oz snow peas
2 cloves garlic, minced
2 tbsp white wine vinegar
2 tbsp finely chopped fresh flat-leaf parsley
1 None (1/2-inch) piece fresh ginger, peeled, grated
1 tbsp wholegrain mustard
1/4 cup extra light olive oil
2 None avocados, thickly sliced
7 oz drained oil-packed sun-dried tomatoes (about 1 3/4 cups), roughly chopped
5 cups baby spinach leaves
12 oz thinly sliced ham, torn into large pieces

Preparation

Boil, steam or microwave peas until tender; drain. Rinse under cold water and drain again.
To make mustard vinaigrette, combine garlic, vinegar, parsley, ginger, mustard, oil and 1 tbsp warm water in a screw-top jar; shake well.
Place peas in large bowl with remaining ingredients; toss gently to combine.
Divide salad among serving plates; drizzle with vinaigrette.