Springtime Ham and Spinach Salad recipe

6 servings

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

1/2 cup diced peaches, drained

1 red onion, thinly sliced

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.