Peas And Carrots Spring Salad
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
46
Spice
65
Sweetness
45
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Shredded Carrots1 cup
Baby Peas (frozen)3 tbsps
White Wine Vinegar1 tbsp
Extra-Virgin Olive Oil1
Salt3 large
Ham Steak (cut in halves)Directions:
1
Combine greens and basil on a platter
2
Top with arrangement of shredded carrots and peas
3
Combine shallots and vinegar and let stand 5 to 10 minutes
4
Whisk in extra-virgin olive oil to combine
5
Drizzle dressing evenly over the salad and season with salt and pepper
6
Serve with Ham Steaks
7
Heat a large skillet, with olive oil
8
Add the ham steaks and heat through, 1 to 2 minutes on each side