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About this recipe: In this colourful salad, the subtle flavour of spinach is enhanced by sweet melon and citrus, and Parma ham adds a savoury touch. You can prepare the dressing in advance, but only assemble the salad at the last moment to preserve as much vitamin C as possible. Serve with French or Italian bread as a light main dish.
Excellent source of folate, vitamin A, vitamin C. Useful source of calcium, iron, niacin, vitamin B1, vitamin B6.
To add a peppery flavour, replace 55 g (2 oz) of the spinach with watercress leaves removed from their stalks. Watercress is an excellent source of vitamin C, as well as beta-carotene. * Replace the balsamic vinegar with a fruit-flavoured vinegar, such as raspberry or lemon. * Make this into a vegetarian salad by omitting the Parma ham. If you want to retain the flavour contrast of the fruit with a savoury, salty ingredient, sprinkle the salad with 55 g (2 oz) of drained and crumbled feta cheese.
This salad is a first-class source of vitamin C. The fruit are loaded with this essential vitamin, as is the spinach. Vitamin C is destroyed when food is cooked or cut, which is why it is better to leave the spinach leaves whole. * Ruby and pink grapefruit contain the antioxidant beta-carotene, which is converted into vitamin A by the body.