Best 5 Ham And Spring Vegetable Salad With Shallot Vinaigrette Recipes

Indulge in the vibrant flavors of spring with this refreshing Ham and Spring Vegetable Salad with Shallot Vinaigrette. This delectable dish combines the salty savor of ham with a medley of crisp vegetables, including sugar snap peas, asparagus, and radishes. Tossed in a tangy and aromatic shallot vinaigrette, this salad is a symphony of textures and flavors that will tantalize your taste buds.

Accompanying this delightful salad are three additional recipes to elevate your culinary experience. Create a flavorful and versatile marinade with the Lemon Garlic Herb Marinade recipe, perfect for chicken, fish, or vegetables. Learn how to make a zesty and refreshing Lemon Vinaigrette, a versatile dressing that can enhance any salad. And for a sweet and tangy treat, try the Strawberry Rhubarb Sauce, a delicious complement to pancakes, waffles, or ice cream.

Here are our top 5 tried and tested recipes!

SHALLOT VINAIGRETTE

Shallot Vinaigrette image

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 6

Ingredients

1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar
2 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons finely minced shallots
2/3 cup extra-virgin olive oil

Steps:

In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

CHOPPED SALAD WITH SHALLOT VINAIGRETTE, FETA, AND DILL

Chopped Salad with Shallot Vinaigrette, Feta, and Dill image

Make this salad with whatever produce you'd like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.

Provided by Samin Nosrat

Categories Bon Appétit Salad Salad Dressing Dill Feta Shallot Cucumber Radicchio Lemon Sugar Snap Pea Wheat/Gluten-Free Summer Spring

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 medium shallot, finely chopped
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1 tablespoon white wine vinegar
1/4 cup olive oil
Kosher salt
8 ounces sugar snap peas (about 2 cups), trimmed, thinly sliced on a diagonal into 1/2-inch pieces
1 bunch radishes (about 12), trimmed, thinly sliced
4 medium Persian cucumbers, quartered lengthwise, cut crosswise into 1/2-inch pieces
1 romaine heart, quartered lengthwise, cut crosswise into 1/2-inch pieces
1/2 medium head of radicchio, cut crosswise into 1/2-inch pieces
6 ounces feta, crumbled (about 1 1/2 cups)
1 1/2 cups torn dill fronds
Freshly ground black pepper

Steps:

Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl. Let sit 10 minutes, then mix in oil. Set vinaigrette aside.
Meanwhile, mix a palmful of salt into a medium bowl of ice water; add peas. Let sit 10 minutes, then drain and pat dry (this makes them super crisp).
Add peas, radishes, cucumbers, romaine, and radicchio to bowl with reserved vinaigrette; toss well to coat. Add feta and dill, season with salt and pepper, and toss again to combine. Transfer to a platter to serve.
Do Ahead:
Vinaigrette can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.

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.

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.

GARDEN VEGETABLE AND HAM SALAD

Garden Vegetable and Ham Salad image

An easy mustard dressing makes the perfect accompaniment to this satisfying pasta salad, with chunks of ham and bright, crunchy vegetables.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

4 cups uncooked small pasta shells (14 oz)
2 cups chopped cooked ham
2 cups chopped unpeeled cucumbers
1 cup finely chopped carrots
1/2 cup chopped red bell pepper
1/2 cup finely chopped green onions (8 medium)
1 1/2 cups mayonnaise or salad dressing
1/2 cup milk
1/4 cup Dijon mustard
2 tablespoons chopped fresh dill
1/4 to 1/2 teaspoon salt

Steps:

Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
Meanwhile, in large bowl, mix remaining salad ingredients. In small bowl, mix all dressing ingredients until well blended.
Add cooked pasta to salad. Pour dressing over salad; toss to coat. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 570, Carbohydrate 46 g, Cholesterol 35 mg, Fat 7, Fiber 4 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 5 g, TransFat 0 g

Tips:

Use fresh, seasonal vegetables. This will ensure that your salad is packed with flavor and nutrients.
Don't overcook the vegetables. You want them to be crisp and tender, not mushy.
Make the vinaigrette ahead of time. This will give the flavors a chance to meld together.
Don't be afraid to experiment. There are many different variations of this salad, so feel free to add or omit ingredients to suit your taste.

Conclusion:

Ham and Spring Vegetable Salad with Shallot Vinaigrette is a delicious, healthy, and versatile dish. It's perfect for a light lunch or dinner, and it's also great for picnics and potlucks. The combination of ham, vegetables, and vinaigrette is a classic for a reason – it's simply delicious. So next time you're looking for a new salad recipe to try, give this one a try. You won't be disappointed.