Ham and Spring Vegetable Salad with Shallot Vinaigrette
6 Tbsp. seasoned rice vinegar
1-1/2 tsp. Dijon mustard
1-1/2 Tbsp. olive oil
1/2 cup chopped shallots
1-1/2 lb. baby carrots, cut lengthwise in half
1-1/2 lb. small red potatoes, each cut into 8 wedges
1-1/2 lb. asparagus, trimmed, cut into 2-inch pieces
6 oz. trimmed sugar snap peas
18 oz. smoked ham, cut into 1/4-inch-thick slices, then into 2-inch-long by 1/2-inch-wide pieces
6-oz. fresh baby spinach
1. For vinaigrette, whisk vinegar and mustard in small bowl. Gradually whisk in oil. Stir in shallots. Refrigerate until ready to use.
2. For salad, cook carrots and potatoes in boiling salted water 7 to 8 minutes or until almost tender. Add asparagus and peas. Cook an additional 3 minutes or until vegetables are just tender. Rinse with cold water and drain. Transfer to large bowl. Refrigerate, covered, up to 1 day before using.
3. When ready to serve, combine ham with vegetables. Toss with vinaigrette to coat.
4. Evenly divide spinach between 6 plates. Top with salad and serve.
Nutritional information per serving: Calories 352; Total Fat 6g; Saturated Fat 1g;