Ham and spring vegetable salad with shallot vinaigrette
This delightful spring salad is a hearty whole meal, and is made available by Bon Appetit. One of the reviewers suggested making the salad without the ham to serve when you’re having ham…brilliant! This salad meal can be made up ahead of time.
Ham and Spring Vegetable Salad with Shallot Vinaigrette
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
1 6-ounce package fresh baby spinach
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.
Shallot Vinaigrette
1/2 cup chopped shallots
6 tablespoons seasoned rice vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 tablespoons olive oil
Whisk shallots, rice vinegar and Dijon mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Image: MorgueFile
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POSTED IN: Main Dishes, Make-Ahead Meals, Pork, Salads, Vegetables
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