Salade de jambon au maïs, poivrons grillés et épinards

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• • 1 sac de plus ou moins 1lb (450 g) d'épinards tendres frais, lavés et équeutés

• 4 poivrons rouges grillés, sans peau, en lanières

• 250 ml (1 tasse) de grains de maïs cuits

• 1 lb (450g) de jambon Montagnard Lafleur, tranché

• 45 ml (3 c. à soupe) de vinaigre de vin rouge

• 125 ml (1/2 tasse) d'huile

• 1 gousse d'ail, hachée

• 60 ml (1/4 tasse) d'oignon rouge haché

• Au goût, sel de céleri et poivre du Moulin