Spinach Salad with Ham


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.