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Rachael Ray

Peas and Carrots Spring Salad

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Easter Feast

  • Prep Time

    12 min

  • Level

    Easy

  • Yield

    6 servings

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Times:

Prep
12 min
Inactive Prep
--
Cook
--
Total:
12 min
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Ingredients

  • 1 sack mixed baby greens
  • 20 leaves fresh basil, shredded or torn
  • 2 cups shredded carrots
  • 1 cup frozen baby peas
  • 1 shallot, finely chopped
  • 3 tablespoons white wine vinegar
  • 1/3 cup extra-virgin olive oil, eyeball it
  • Salt and pepper
  • Ham Steaks, recipe follows

Directions

Combine greens and basil on a platter. Top with arrangement of shredded carrots and peas. Combine shallots and vinegar and let stand 5 to 10 minutes. Whisk in extra-virgin olive oil to combine. Drizzle dressing evenly over the salad and season with salt and pepper. Serve with Ham Steaks.

Ham Steaks:

1 tablespoon extra-virgin olive oil

2 to 3 large ham steaks, cut in halves

Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side.

Peas and Carrots Spring Salad
Rated: 4 stars out of 57 Reviews
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