Green Salad with Serrano Ham and Tomato Salad Dressing

We had friends over for dinner and we had a lot of serrano ham left over. You can get fresh Serrano ham from Draegers. We wanted to eat healthy, hence I looked for a salad recipe and found this interesting one from Williams-Sonoma Savoring Series, Savoring Spain & Portugal, by Joyce Goldstein (Time-Life Books, 2000). Can also be found at http://www.williams-sonoma.com/

Ingredients:
For the vinaigrette:
1 lb. ripe tomatoes, peeled, seeded and coarsely chopped
3 garlic cloves, minced
1 Tbs. sweet paprika
1 1/2 tsp. ground cumin
1 tsp. salt
1/2 cup extra-virgin olive oil
6 to 8 Tbs. sherry wine vinegar
2 heads romaine or butter lettuce, leaves separated and torn into bite-size pieces
2 hard-cooked eggs, peeled and sliced
2 or 3 green onions, thinly sliced
1/4 lb. serrano ham, thinly sliced and cut into strips
1/3 cup mixed black and green olives

Directions:
To make the vinaigrette, in a blender or food processor, combine the tomatoes, garlic, paprika, cumin and salt and pulse to puree. With the motor running, slowly add the olive oil and vinegar, processing until fully incorporated.Place the lettuce in a bowl. Drizzle on just enough of the vinaigrette to coat, toss well and transfer to a platter. Top with the eggs, onions, ham and olives. Spoon the rest of the vinaigrette on top. Serves 4.