Serve this newfangled main-course salad with a crisp flatbread, such as lavash, and white wine or rosé spritzers.
Recipe information
Yield
Makes 8 servings
Ingredients
1 1/2 pounds small red-skinned potatoes, each cut into 8 wedges
1 1/2 pounds baby carrots, peeled, cut lengthwise in half
1 1/2 pounds asparagus, trimmed, cut into 2-inch pieces
6 ounces sugar snap peas, trimmed
18 ounces low-fat (97% fat-free) smoked ham, cut into 1/4-inch-thick slices, then into 2-inch-long by 1/2-inch-wide pieces
1 6-ounce package fresh baby spinach
Preparation
Step 1
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.)
Step 2
Add ham to vegetables. Add Shallot Vinaigrette to salad and toss to coat. Season to taste with salt and pepper.
Step 3
Line bowl with spinach. Top with salad and serve.
Nutrition Per Serving
Per serving (with vinaigrette): calories
262; total fat
5 g; saturated fat
2g; cholesterol
51 mg
#### Nutritional analysis provided by Bon Appétit
