Ham and Spring Vegetable Salad with Shallot Vinaigrette

Preparation 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. Per serving (with vinaigrette): calories, 262; total fat, 5 g; saturated fat, 2g; cholesterol, 51 mg Nutritional analysis provided by Bon Appétit

Preparation 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. Per serving (with vinaigrette): calories, 262; total fat, 5 g; saturated fat, 2g; cholesterol, 51 mg Nutritional analysis provided by Bon Appétit