PEAS AND CARROTS SPRING SALAD

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Peas and Carrots Spring Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 12m

Yield 6 servings

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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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