Ingredients

2 cups chicken broth

1 cup whole kasha

1 tsp. dried oregano leaves crumbled

1 tsp. dried thyme leaves crumbled

2 cups sliced fresh mushroom

12 oz. smoked cooked ham

1 red or yellow sweet pepper

1/2 cup thinly sliced red onion rings

8 cups torn spinach leaves

1/2 cup pecan halves, toasted

Tomato wedges, if desired

Dijon Vinaigrette

2/3 salad oil

1/3 cup red wine vinegar

2 Tbsp. grainy Dijon mustard

2 tsp. fresh minced garlic

1/2 tsp. freshly ground black pepper

Directions

In medium saucepan, boil broth and stir in kasha, oregano, and thyme. Reduce heat to medium-low, simmer, cover for 10 minutes or until water is absorbed.

While kasha is cooking, prepare vinaigrette. In jar with tight-filling lid, combine oil, vinegar, mustard, garlic, and pepper; shake well. Cut ham and pepper into julienne strips.

In large skillet, combine mushrooms, ham pepper, onion, and vinaigrette. Cook on medium heat just until headed through about 4 to 5 minutes. In large bowl, combine hot mixture, kasha and spinach.

Transfer to serving platter, sprinkle with pecans. Garnish with tomato wedges if desired. Serve immediately.