Here is a recipe that uses two common Easter dinner leftovers, ham and hard cooked eggs. It is from a classic 1979 Better Homes and Gardens book, Pork, Sausage & Ham Cookbook.
Wilted Spinach-Ham Toss
1/2 pound fresh spinach
Whole black pepper
1 or 2 slices bacon
1 tablespoon white wine vinegar
2 teaspoons lemon juice
1/2 teaspoons sugar
1/4 teaspoon salt
1-1/2 cups fully cooked ham cut into thin strips
1 cup sliced mushrooms
1/4 cup sliced green onion
2 hard-cooked eggs, chopped
Wash spinach and pat dry on paper toweling. Tear spinach into bite-size pieces (total about 6 cups) and place in a mixing bowl. Grind a generous amount of pepper over the spinach. Set aside.
Cut uncooked bacon into small pieces. In large skillet cook bacon till crisp. Stir in vinegar, lemon juice, sugar, and salt. Gradually add ham, mushrooms, and green onion to the skillet mixture; stir constantly. Remove from heat; add spinach. Using two spoons or forks, toss the spinach mixture to coat evenly with ham mixture. Turn spinach mixture into serving dish. Sprinkle with chopped, hard-cooked eggs, serve immediately. Makes 4 servings.