Peach, Peas and Ham Salad
Peach, Peas and Ham Salad

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, peach, peas and ham salad. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Ham and pea salad is a great way to enjoy a hearty pea salad filled with proteins and healthy fats. I love the creamy texture of the mayo (I only use Hellmann's) and this salad is one of the few left overs I can eat and enjoy the second time around just as much as the first. Divide the salad leaves, courgette, feta, tomatoes and ham between two (or more) serving plates. Spritz the peach wedges with low-fat cooking spray or mist.

Peach, Peas and Ham Salad is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Peach, Peas and Ham Salad is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook peach, peas and ham salad using 8 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Peach, Peas and Ham Salad:
  1. Make ready 1/3 cup peas
  2. Take 1/3 cup apricot
  3. Take 20 dkg ham
  4. Make ready 1/3 cup blanchired carrot
  5. Get 1/3 cup black olives
  6. Prepare 1/3 cup zucchini
  7. Take 1/3 cup peach
  8. Get 6 tablespoon cuscus

Place the rocket and mint leaves in a bowl, drizzle with the dressing, then scatter the leaves over the peaches. In a serving bowl, combine the peas, ham, cheese and onion. Pour dressing over salad; toss to coat. Remove the ham from the skillet, leaving the grease in the pan.

Instructions to make Peach, Peas and Ham Salad:
  1. Prepare the cuscus and cool it down when ready
  2. Chop and mix all the ingredients

Pour dressing over salad; toss to coat. Remove the ham from the skillet, leaving the grease in the pan. Add cider vinegar to the skillet, stirring to deglaze. Pour the grease-vinegar mixture from the skillet over collard greens, then toss to evenly coat. Season to taste with salt and pepper.

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