Ham And Spring Vegetable Salad With Shallot Vinaigrette Food

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SPRING VEGETABLES WITH WARM VINAIGRETTE



Spring Vegetables with Warm Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

Kosher salt
3 bunches baby carrots (about 24)
3 bunches spring onions (about 15)
3 bunches asparagus (about 3 pounds)
5 tablespoons extra-virgin olive oil
2 teaspoons sugar
Freshly ground pepper
2 tablespoons white wine vinegar
1 tablespoon dijon mustard
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill

Steps:

  • Bring a wide pot of salted water to a boil. Trim the baby carrots, leaving just 1/2 inch of the green tops, then peel and halve lengthwise. Trim the spring onions, removing the root and all but 2 inches of the tops, and halve lengthwise. Snap or cut off the tough ends of the asparagus and peel the bottom half of each. Cut each spear in half crosswise (or into thirds, if long).
  • Fill a large bowl with ice water. Add the carrots to the boiling water; cook until crisp-tender, about 6 minutes. Transfer with a slotted spoon to the ice bath to cool, then remove to a colander to drain. Add the spring onions to the boiling water; cook until crisp-tender, about 3 minutes, then cool in the ice water and remove to the colander. Repeat with the asparagus, cooking about 3 minutes. Pat the vegetables dry with a clean towel. (The vegetables can be prepared up to this point several hours ahead; cover and refrigerate.)
  • Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the spring onions; sprinkle with the sugar, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring once or twice, until golden brown, about 3 minutes. Reduce the heat to medium; push the onions to one side of the skillet. Add the vinegar, mustard and 1/4 cup water to the other side of the skillet, whisking to combine; bring to a simmer and cook until thickened, 2 minutes. Toss with the onions. Remove from the heat and let cool slightly.
  • Add the carrots, asparagus, parsley and dill to the skillet; toss to combine.

HAM AND SPRING VEGETABLE SALAD WITH SHALLOT VINAIGRETTE



Ham and Spring Vegetable Salad with Shallot Vinaigrette image

Categories     Salad     Potato     Side     Easter     Low Fat     Quick & Easy     Ham     Asparagus     Spinach     Carrot     Spring     Healthy     Sugar Snap Pea     Boil     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

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
Shallot Vinaigrette
1 6-ounce package fresh baby spinach

Steps:

  • 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 with spinach. Top with salad and serve.

EASY SHALLOT VINAIGRETTE



Easy Shallot Vinaigrette image

This flavorful vinaigrette makes a delicious dressing for greens. It can also be used as a topping for steamed or roasted vegetables, as a marinade for poultry, meat, fish, or as a dressing for potato salad.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2/3 cup

Number Of Ingredients 7

1 small shallot, peeled, finely minced (about 1/4 cup)
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
1/2 teaspoon chopped fresh oregano, (optional)

Steps:

  • In a small bowl, whisk together shallot, vinegar, mustard, and honey. Slowly whisk in oil until well combined. Season with salt and pepper. Stir in oregano, if desired.

SHALLOT VINAIGRETTE



Shallot Vinaigrette image

Make and share this Shallot Vinaigrette recipe from Food.com.

Provided by Vino p.o. prn

Categories     Salad Dressings

Time 5m

Yield 3/4 cup

Number Of Ingredients 6

3 tablespoons red wine vinegar
1 tablespoon shallot, finely chopped
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup extra virgin olive oil

Steps:

  • Combine first five ingredients in a bowl.
  • Whisk in olive oil until emulsified.
  • Toss with your favorite veggies and salads.

Nutrition Facts : Calories 1288.7, Fat 144.2, SaturatedFat 19.9, Sodium 1629.8, Carbohydrate 3.2, Fiber 0.4, Sugar 0.2, Protein 0.7

HERB SALAD WITH LEMON SHALLOT VINAIGRETTE



Herb Salad With Lemon Shallot Vinaigrette image

From the back label of a package of Trader Joe's brand organic herb salad mixed greens. If you cannot find herb salad mixed greens, simply use any loose leaf lettuce or mixed greens and add about two to three tablespoons each fresh parsley, dill and cilantro. In a previous life I was a rabbit.

Provided by COOKGIRl

Categories     Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1 (5 ounce) package herb mixed salad greens
1 large orange, peeled and segmented
6 ounces jicama, peeled and julienned (substitute carrots or parsnips if you wish)
1 cup pistachios, shelled and toasted
1/2 cup goat cheese (your choice, chevre, feta, etc.)
1 lemon, zest of
1 orange, zest of
3 tablespoons fresh lemon juice
1 large shallot, minced finely
1/4 cup extra virgin olive oil
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Toast the pistachio nuts and set aside to cool.
  • Prepare the vinaigrette in a small, non-reactive bowl and allow to marinate. Best made at least 1 hour in advance.
  • In a large salad bowl, toss the lettuce of your choice with the remaining salad ingredients and 1 tablespoon of the salad dressing.
  • Serve the remaining salad dressing on the side.

Nutrition Facts : Calories 334.9, Fat 27.3, SaturatedFat 3.5, Sodium 3, Carbohydrate 19.6, Fiber 6.4, Sugar 7.7, Protein 7.2

GARDEN VEGETABLE AND HAM SALAD



Garden Vegetable and Ham Salad image

During the summer our family eats a lot of salads. I love how refreshing they are and the fact that they are healthy doesn't hurt either. This salad is a meal in itself or could be used as a side dish.

Provided by gertc96

Categories     Salad Dressings

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

4 cups pasta shells, uncooked small
2 cups ham, cooked and chopped
2 cups cucumbers, chopped
1 cup carrot, finely chopped
1/2 cup red bell pepper, chopped
1/2 cup green onion, chopped
1 1/2 cups mayonnaise or 1 1/2 cups salad dressing
1/2 cup milk
1/2 cup Dijon mustard
2 tablespoons fresh dill, chopped
1/4-1/2 teaspoon salt

Steps:

  • Cook pasta as directed on package.
  • Drain and rinse pasta in cold water and let chill.
  • Meanwhile, in large bowl, mix remaining salad ingredients and set aside.
  • In small bowl, mix dressing ingredients until well blended.
  • Add cooked and cooled pasta to salad.
  • Pour dressing over salad and toss to coat.
  • Serve immediately or cover and refrigerate.

Nutrition Facts : Calories 431.4, Fat 18.7, SaturatedFat 3.4, Cholesterol 31.8, Sodium 1116.5, Carbohydrate 50.3, Fiber 2.9, Sugar 5.9, Protein 16

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