Ham And Spring Vegetable Salad With Shallot Vinaigrette Recipes

NEW POTATO SALAD WITH SHALLOTS, PARSLEY & VINAIGRETTE

New potato salad with shallots, parsley & vinaigrette image

Get creative with the classic potato salad - this one has a lovely fresh tang

Provided by Jamie Oliver

Categories Sides Vegetables Potato

Time 30m

Yield 8

Number Of Ingredients 6

Ingredients

1 kg new potatoes, scrubbed
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil
3 small shallots, very finely chopped
1 handful fresh flat-leaf parsley, roughly chopped

Steps:

Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.
Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.

Nutrition Facts : Calories 170 calories, Fat 9.4 g fat, SaturatedFat 1.4 g saturated fat, Protein 2.3 g protein, Carbohydrate 20.4 g carbohydrate, Sugar 1.9 g sugar, Sodium 0.45 g salt, Fiber 1.4 g fibre

HAM, GARDEN VEGETABLE AND SPRING MIX SALAD WITH SWISS CHEESE

Ham, Garden Vegetable and Spring Mix Salad with Swiss Cheese image

Fresh, crisp salad greens and tossed with slices of ham and Swiss cheese, asparagus, mushrooms, and thin onion rings in a creamy Dijon dressing.

Provided by Dole

Categories Trusted Brands: Recipes and Tips Dole

Time 15m

Yield 3

Number Of Ingredients 15

Ingredients

1 (8 ounce) package DOLE® Extra Veggie™ with Garden Vegetables
4 ounces roasted ham or turkey slices, cut into thin strips
2 slices Swiss cheese, cut into thin strips
1 pound DOLE® Asparagus, cooked, cut into 2-inch pieces
4 medium DOLE White or Brown Mushrooms, sliced
⅓ cup thinly sliced DOLE Red Onion
salt and ground black pepper to taste
3 tablespoons Sherry wine vinegar
2 teaspoons Dijon-style mustard
1 clove garlic, minced
1 teaspoon dried oregano, crushed
½ teaspoon salt
¼ teaspoon black pepper
¼ cup canola oil
1 tablespoon mayonnaise

Steps:

Combine salad blend, vegetables from pouch, ham, cheese, asparagus, mushrooms and onion in large bowl. Toss with Cream Dijon Dressing, to taste. Season with salt and pepper, to taste.
*Creamy Dijon Dressing: Whisk together 3 tablespoons Sherry wine vinegar, 2 teaspoons Dijon-style mustard, 1 clove garlic, minced, 1 teaspoon dried oregano crushed, 1/2 teaspoon salt and 1/4 teaspoon black pepper in small bowl. Slowly whisk 1/4 cup canola oil and 1 tablespoon mayonnaise, until blended. Makes 1/2 cup.

Nutrition Facts : Calories 436.7 calories, Carbohydrate 14.2 g, Cholesterol 40 mg, Fat 34.6 g, Fiber 5 g, Protein 17.2 g, SaturatedFat 7.8 g, Sodium 1033.4 mg, Sugar 6.9 g

SPRING VEGETABLE SALAD WITH HORSERADISH AND LEMON VINAIGRETTE

Spring Vegetable Salad with Horseradish and Lemon Vinaigrette image

Provided by James Briscione

Categories side-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon white wine vinegar
1 tablespoon grated horseradish
2 teaspoons lemon extract
3 tablespoons extra-virgin olive oil
Kosher salt
4 cups mixed petite peas, snow peas, sugar snaps, string beans and/or asparagus
2 radishes, thinly sliced (about 1/2 cup)
1 kirby cucumber, thinly sliced (about 1 cup)
1 tablespoon chopped fresh dill
2 tablespoons fresh micro mint or pea tendrils

Steps:

For the dressing, combine the white wine vinegar, horseradish and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil and season to taste with salt.
Bring a large pot of water to the boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is inside the colander). Stir a little salt into the water.
Add the vegetables in separate groups to the boiling water and cook each batch until just tender, about a minute; each vegetable should still have a little snap. Leave all the vegetables to cool and mix in the ice water after cooking.
Drain the vegetables well and pat dry. Add the cooked vegetables, radishes and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils.

SHALLOT VINAIGRETTE

Shallot Vinaigrette image

Categories Mustard Onion No-Cook Low Fat Quick & Easy Salad Dressing Shallot Bon Appétit

Yield Makes 3/4 cup

Number Of Ingredients 5

Ingredients

1/2 cup chopped shallots
6 tablespoons seasoned rice vinegar*
1 1/2 teaspoons Dijon mustard
1 1/2 tablespoons olive oil
*Also known as sushi vinegar; available at Asian markets and in the Asian foods section of some supermarkets.

Steps:

Whisk shallots, rice vinegar and Dijon mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.

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

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
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.

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