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Ham and Spring Vegetable Salad with Shallot Vinaigrette


  • For Vinaigrette:
  • 6 Tbsp. seasoned rice vinegar
  • 1-1/2 tsp. Dijon mustard
  • 1-1/2 Tbsp. olive oil
  • 1/2 cup chopped shallots
  • For Salad:
  • 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;
  • Trans. Fat 0g; Cholesterol 19mg; Sodium 1343mg; Total Carbohydrate 55g; Dietary Fiber 9g;
  • Total Sugars 18g; Protein 23g