ham-and-spring-vegetable-salad-with-shallot-vinaigrette-5212.json

{
    "directions": [
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Potato",
        "Side",
        "Easter",
        "Low Fat",
        "Quick & Easy",
        "Ham",
        "Asparagus",
        "Spinach",
        "Carrot",
        "Spring",
        "Healthy",
        "Sugar Snap Pea",
        "Boil",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added"
    ],
    "title": "Ham and Spring Vegetable Salad with Shallot Vinaigrette",
    "url": "http://www.epicurious.com/recipes/food/views/ham-and-spring-vegetable-salad-with-shallot-vinaigrette-5212"
}