1 bag baby spinach leaves torn a little
1 cup honey ham cut in small cubes
2 ears leftover cooked corn cut from cobb
1 lg tomato diced
1/2 cup mushrooms sliced or chopped
1 red green, or yellow bell pepper cut into strips
1/3 lg sweet onion cut into thin strips
1/3 lg red onion cut into thin strips
1/2 cup swiss cheese grated
1 avocado cubed
juice of 1 lemon
Creole seasoning to taste
lemon pepper to taste
Emeril's Creole Mustard Honey Dressing
Combine ham, corn, tomato, onion, avocado, peppers, mushrooms, cheese and lemon juice. Season with Creole Seasoning and lemon pepper and refrigerate until serving time. When ready to serve, add Emeril's dressing, toss well, and add the mixture to baby spinach leaves in a large salad bowl. Toss & serve.
Serving Ideas: A good use for leftover ham and corn on the cob.