Recipe for Ham and Spring Vegetable Salad with Shallot Vinaigrette 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
1/2 lb Small red-skinned potatoes, cut each into 8 wedges
1/2 lb Baby carrots, cut lengthwise in half, peeled
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 cup Shallots, chopped
6 tbl Seasoned rice vinegar*
1/2 tsp Dijon mustard
Instructions:
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.

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

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

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