Leaf spinach salad with ranch dressing and nachos

Ingredients for 4 servings:

• 300 g leaf spinach
• 250 g cherry tomatoes
• 20 balls of mozzarella minis
• 75g nachos
• 100 g diced ham
• 4 tbsp natural yogurt
• 3 tsp mayonnaise
• 100 ml buttermilk
• 1 clove(s) garlic
• ½ m.-sized onion(s)
• 2 tbsp lemon juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious spring salad for a good start to the barbecue season

Remove as many stalks from the spinach as possible. Wash and drain the spinach and tomatoes. Halve the cherry tomatoes and mozzarella balls, then drain the mozzarella balls. Brown the ham cubes in a pan without any additional fat until crispy. In a large salad bowl, combine the natural yogurt, mayonnaise, and buttermilk. Finely grate half the onion and garlic clove (it should be more of a paste than chunks) and add to the bowl. Add the lemon juice and mix well. Season with a little coarse sea salt and plenty of freshly ground pepper. Set aside a few of the ham cubes for garnishing, and add the rest to the bowl with the spinach, tomatoes, and mozzarella and toss thoroughly with the dressing. Just before serving, roughly crumble the nachos into 1-2 cm pieces and scatter them over the salad. Arrange the remaining ham cubes on top. Serve immediately, as the nachos soften quite quickly. It still tastes good, but loses its robust character. The salad has a tangy, fresh taste and goes perfectly with grilled food. The buttermilk makes the dressing quite runny. If you don’t like it, simply leave it out or reduce the amount accordingly. If you prefer a creamier dressing, make only half the dressing and replace the other half with guacamole. If you want to jazz up the (side) salad into a main course, make about double the amount and also process about 400g of chicken breast fillets into crispy sesame chicken strips. When the spinach season is over, you can easily replace it with pasta. I’ve tested this several times with fusilli. It tastes delicious, too! Leaf spinach should be bought and prepared fresh, as toxins gradually form, especially in the stems. For the same reason, these should be removed as much as possible.