Name: Peas and Carrots Spring Salad
Prep time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H12M0.000S
Yield: 6 servings
Cuisine: american
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; Salt and pepper; Ham Steaks, recipe follows; 1 tablespoon extra-virgin olive oil; 2 to 3 large ham steaks, cut in halves

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:

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

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Peas and Carrots Spring Salad

Ham Steaks:

Ham Steaks:

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