Ham and Spring Vegetable Salad with Shallot Vinaigrette

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Ham and Spring Vegetable Salad with Shallot Vinaigrette Ingredients

1 1/2 lb Small red-skinned potatoes;	SHALLOT VINAIGRETTE
1 1/2 lb Baby carrots; cut lengthwise	1/2 c Shallots; chopped
1 1/2 lb Asparagus; cut into 2"	6 tb Seasoned rice vinegar*
6 oz Sugar snap peas; trimmed	1 1/2 ts Dijon mustard
18 oz Low-fat smoked ham; cut into	1 1/2 tb Olive oil
6 oz Fresh baby spinach

Instructions for Ham and Spring Vegetable Salad with Shallot Vinaigrette

* Also known a sushi vinegar, available at Asian markets and in the Asian foods section of some supermarkets. Cook potatoes and carrots in large pot of boiling salted water until almost tender, about 7 minutes. Add asparagus and peas; cook until vegetables are just tender, about 3 minutes longer. Drain. Rinse with cold water; drain. Transfer to large bowl. (Can be prepared 1 day ahead. Cover; chill.) Add ham to vegetables. Add Shallot Vinaigrette to salad and toss to coat. Season to taste with salt and pepper. Line bowl or platter with spinach. Top with salad and serve. Shallot Vinaigrette: Whisk shallots, rice vinegar and Dijon mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. Per Serving (with Vinaigrette): Calories 262; total fat 5 g; saturated fat 2 g; cholesterol 51 mg Vinaigrette per tablespoon serving: Calories 22; total fat 2 g; saturated fat 0.5 g; cholesterol 0 NOTE: Serve this main-course salad with a crisp flatbread, such as lavash, and white wine or rose spritzers. Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com Recipe by: Kristine Kidd and Karen Kaplan Posted to MC-Recipe Digest by Carriej999 on Apr 4, 1998

Main Ingredient: SaladCuisine: Uncategorized

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