Recipe courtesy of Rachael Ray

Peas and Carrots Spring Salad

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  • Level: Easy
  • Total: 12 min
  • Prep: 12 min
  • Yield: 6 servings


Ham Steaks:


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