cuisine.at :: Die Kochrezeptdatenbank - Rezept suchen, Rezepte von A-Z, mein Kochbuch

gefundene Rezepte

beliebte Rezepte

Rezept:

Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Anmerkung schreiben

ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!

Ham and Spring Vegetable Salad with Shallot Vinaigrette
Zutaten für 8 Portionen	Menge anpassen
die Zutaten:
1 1/2 x ca. 450 g	Small red-skinned potatoes; cut each into 8 wedges
1 1/2 x ca. 450 g	Baby carrots; cut lengthwise in half, peeled
1 1/2 x ca. 450 g	Asparagus; cut into 2" pieces, trimmed
6 x ca. 30 g	Sugar snap peas; trimmed
18 x ca. 30 g	Low-fat smoked ham; cut into 1/4" slices then into 2" by 1/2" pieces
6 x ca. 30 g	Fresh baby spinach
Shallot Vinaigrette
1/2 Tasse	Shallots chopped
6 Esslöffel	Seasoned rice vinegar*
1 1/2 Teelöffel	dijon mustard
1 1/2 Esslöffel	olive oil
die Zubereitung:
* Also known a sushi vinegar, available at Asian markets and in the Asian foods section of some supermarkets. 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 or platter with spinach. Top with salad and serve. Shallot Vinaigrette: Whisk shallots, rice vinegar and Dijon mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. Per Serving (with Vinaigrette): Calories 262; total fat 5 g; saturated fat 2 g; cholesterol 51 mg Vinaigrette per tablespoon serving: Calories 22; total fat 2 g; saturated fat 0.5 g; cholesterol 0 and white wine or rose spritzers.

Anmerkungen zum Rezept: