Recipe courtesy of Rachael Ray

Peas and Carrots Spring Salad

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

Getting reviews...

Level: Easy
Total: 12 min

Prep: 12 min

Yield: 6 servings

Save Recipe

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

Ham Steaks:

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.