Smoked Ham and Vegetable Salad
Serve this hearty vegetable and meat salad with a warm crusty bread.

Servings: 8

• 1 1/2 pounds baby carrots, peeled, cut lengthwise in half
• 1 1/2 pounds small red-skinned potatoes, each cut into 8 wedges
• 1 1/2 pounds fresh asparagus, trimmed, cut into 2-inch pieces
• 6 ounces sugar snap peas, trimmed
• 18 ounces 97% fat free fully cooked deli smoked ham, cut into 1/4-inch-thick and in 2-inch-long by 1/2-inch-wide strips
• 1 - 6 ounce package fresh baby spinach

Vinaigrette:
• 1/2 cup chopped shallots
• 6 tablespoons seasoned rice vinegar*
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 tablespoons olive oil

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.

Per Serving: 236 Calories; 6g Fat (23.8% calories from fat); 1g Saturated Fat; 17g Protein; 29g Carbohydrate; 5g Dietary Fiber; 30mg Cholesterol; 978mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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