Smoked Ham and Vegetable Salad
1 1/2 pounds
baby carrots, peeled, cut lengthwise in half
To make 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. Makes 3/4 cup.
For salad: 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. (Do not overcook!) Drain. Rinse with cold water; drain. Transfer to large bowl. (Can be prepared 1 day ahead. Cover; chill.)
Add ham to vegetables. Add vinaigrette to salad and toss to coat. Season to taste with salt and pepper.
Line individual salad
bowls with spinach leaves. Top with salad and serve.
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