Ham and spring vegetable salad with shallot vinaigrette

8 Servings

Ingredients

Quantity Ingredient
1½ pounds Small red-skinned potatoes; cut each into 8 wedges
1½ pounds Baby carrots; cut lengthwise in half, peeled
1½ pounds Asparagus; cut into 2\" pieces, trimmed
6 ounces Sugar snap peas; trimmed
18 ounces Low-fat smoked ham; cut into 1/4\" slices then into 2\" by 1/2\" pieces
6 ounces Fresh baby spinach
½ cup Shallots; chopped
6 tablespoons Seasoned rice vinegar*
1½ teaspoon Dijon mustard
1½ tablespoon Olive oil

Directions

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 ½ 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@...

Recipe by: Kristine Kidd and Karen Kaplan Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 4, 1998

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