Title: Ham and Spring Vegetable Salad with Shallot Vinaigrette
Categories: None
Yield: 8 Servings

1 1/2 lb Small red-skinned potatoes;
-cut each into 8 wedges
1 1/2 lb Baby carrots; cut lengthwise
-in half, peeled
1 1/2 lb Asparagus; cut into 2"
-pieces, trimmed
6 oz Sugar snap peas; trimmed
18 oz Low-fat smoked ham; cut into
-1/4" slices then into 2" by
-1/2" pieces
6 oz Fresh baby spinach

----------------------------SHALLOT VINAIGRETTE----------------------------
1/2 c Shallots; chopped
6 tb Seasoned rice vinegar*
1 1/2 ts Dijon mustard
1 1/2 tb Olive oil

* Also known a sushi vinegar, available at Asian markets and in the Asian
foods section of some supermarkets.

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 or platter with spinach. Top with salad and serve.

Shallot 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.

Per Serving (with Vinaigrette): Calories 262; total fat 5 g; saturated fat
2 g; cholesterol 51 mg

Vinaigrette per tablespoon serving: Calories 22; total fat 2 g; saturated
fat 0.5 g; cholesterol 0

NOTE: Serve this main-course salad with a crisp flatbread, such as lavash,
and white wine or rose spritzers.

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com

Recipe by: Kristine Kidd and Karen Kaplan

Posted to MC-Recipe Digest by Carriej999 on Apr 4,
1998