Ham and Spring Vegetable Salad with Shallot Vinaigrette
| Yield: | 8 Servings |
| Categories: |
| 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 |
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