| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
|
8 |
Servings |
INGREDIENTS
| 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 |
| 1/2 |
c |
Shallots, chopped |
| 6 |
T |
Seasoned rice vinegar* |
| 1 1/2 |
t |
Dijon mustard |
| 1 1/2 |
T |
Olive oil |
INSTRUCTIONS
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 [email protected] Recipe by: Kristine Kidd and
Karen Kaplan Posted to MC-Recipe Digest by Carriej999
<[email protected]> on Apr 4, 1998
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