Ham and Eggs Spinach Salad with Honey Mustand Dressing

Eggs are supposed to be good for you, right? Ever wonder what's so good about them? Well, there's a whole lots that's good about them.

Large eggs are about 75 calories per egg. And eggs are quite nutrient dense. In one egg, you get loads of vitamin A (benefits include vision health and skin health) and a good dose of vitamin D. Listen up about the vitamin D. All that milk you drink is completely useless unless you have sufficient amounts of vitamin D. Vitamin D provides for calcium absorption. For a lecture and a talking-to about your vitamin D consumption, consult Remarks from Sparks. She's a bit passionate about the issue.

The egg whites are going to give you the most protein, but the yolk contains almost all the folate (aka folic acid) in the entire egg. 24 of the 25 micrograms. Pregnant ladies, I know I am not the first person to tell you how essential it is that you consume a good amount of folic acid everyday. Also, eggs contain half of the daily recommendation of choline, which is needed in developing that baby you are gestating and needed in breastfeeding after birth. Cholin's benefits include brain development and spinal development.

Eggs not only provide loads of protein, they also have all 8 of the essential amino acids. Because of the essential amino acids, eggs are considered "a perfect protein". Now you could always take a supplement to get those essential amino acids, but wouldn't it make more sense to just eat them?



For the salad:
1 small bag baby spinach
2 Roma tomatoes, chopped
6 hard-boiled eggs, peeled and sliced
1 bunch green onions, chopped
1 lb ham steak, diced

In a large bowl, combine spinach, tomatoes, eggs and green onions. Set aside.

In a large skillet over medium high heat, add the diced ham. Cook until sides are marked. Remove from pan onto a plate and let cool.

Once cooled, add to spinach. Drizzle in honey mustard dressing and toss to combine (you probably won't use all the dressing).

For the dressing:
4 Tbsp honey
4 Tbsp Dijon mustard
3/4 cup vegetable oil
Splash of seasoned rice vinegar
Kosher salt and ground pepper, to taste

In a small bowl, combine the honey and the mustard. Whisk to combine. While whisking, slowly add the vegetable oil and the rice vinegar. Season with salt and pepper.