I used to run a mile at the thought of having a salad for lunch, but they’ve really grown on me and Parma Ham Salad is another quick, healthy and filling lunchtime fix from the Hairy Dieters.
There’s lots of low-calorie dressings available in supermarkets, but it’s more satisfying and healthier to make your own – in this recipe the wholegrain mustard combines well with the olive oil and sherry vinegar. The ingredients will comfortably serve 4, but if you’re feeling particularly ravenous, you can have 2 portions for just 348 calories.
Although expensive, you’ll always find Parma ham lurking in my fridge. I love the taste and a little goes a long way, it keeps for ages and it’s very versatile. It’s great in salads like this one, summer pasta dishes packed with vege, or wrapped around fish which can baked in the oven until it’s lovely and crisp. For other fab salad suggestions, click here.
Recipe: Parma Ham Salad
Calories: 174 per serving
Serves: 4
Book: Hairy Dieters – Make it Easy
Prep time: Approx 15 mins
Cooking time: Approx 10 mins
Ingredients:
- Low-cal oil spray
- 200g cooked salad potatoes (diced)
- 100g baby leaf spinach
- Handful of bitter leaves, such as endive
- ½ small onion (very finely sliced)
- 400g cooked beetroot (cut into wedges)
- 120g Parma ham (trimmed of fat)
- Sea salt
- Black pepper
Dressing
- 1 tsp olive oil
- 2 tsp wholegrain mustard
- 1 tbsp sherry vinegar
Cost per portion: Approx £1.51
Method: Heat a frying pan and cover the base with a few squirts of oil. Add the potatoes and spritz with oil, then season with plenty of salt. Cook the potatoes over a high heat, stirring regularly, until they are crisp and brown.
While the potatoes are cooking, arrange the spinach, then the endive or other leaves on a large platter or in individual salad bowls. Sprinkle over the onion slices, then add the wedges of beetroot. Whisk the dressing ingredients together with plenty of salt and pepper, adding a splash of water to thin it out a little, Drizzle this over the salad.
Drape the ham on top, then sprinkle over the crisp potatoes. Serve the salad immediately.
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