Spring Vegetable Salad With Horseradish And Lemon Vinaigrette Recipes

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HAM AND SPRING VEGETABLE SALAD WITH SHALLOT VINAIGRETTE



Ham and Spring Vegetable Salad with Shallot Vinaigrette image

Categories     Salad     Potato     Side     Easter     Low Fat     Quick & Easy     Ham     Asparagus     Spinach     Carrot     Spring     Healthy     Sugar Snap Pea     Boil     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

1 1/2 pounds small red-skinned potatoes, each cut into 8 wedges
1 1/2 pounds baby carrots, peeled, cut lengthwise in half
1 1/2 pounds asparagus, trimmed, cut into 2-inch pieces
6 ounces sugar snap peas, trimmed
18 ounces low-fat (97% fat-free) smoked ham, cut into 1/4-inch-thick slices, then into 2-inch-long by 1/2-inch-wide pieces
Shallot Vinaigrette
1 6-ounce package fresh baby spinach

Steps:

  • 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 with spinach. Top with salad and serve.

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