Recipe - Ham And Spring Vegetable Salad With Shallot Vinaigrette

1 One half pound Small redskinned potatoes;
cut each into 8 wedges
1 One half pound Baby carrots; cut lengthwise
in half, peeled
1 One half pound Asparagus; cut into 2"
pieces, trimmed
6 ounce Sugar snap peas; trimmed
18 ounce Lowfat smoked ham; cut into
1/4" slices then into 2" by
1/2" pieces
6 ounce Fresh baby spinach

SHALLOT VINAIGRETTE
One half cup Shallots; chopped
6 tablespoon Seasoned rice vinegar*
1 One half teaspoon Dijon mustard
1 One half tablespoon 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 maincourse 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 MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 4,
1998