Ham and Spring Vegetable Salad with Shallot Vinaigrette

• 1 1/2 pounds small red-skinned potatoes, each cut into 8 wedges
• 1 1/2 pounds baby carrots, peeled, cut lengthwise in half
• 1 1/2 pounds asparagus, trimmed, cut into 2-inch pieces
• 6 ounces sugar snap peas, trimmed
• 18 ounces low-fat (97% fat-free) smoked ham, cut into 1/4-inch-thick slices, then into 2-inch-long by 1/2-inch-wide pieces
• Shallot Vinaigrette
• 1 6-ounce package fresh baby spinach

1. Cook potatoes and carrots in large pot of boiling salted water until almost tender, about 7 minutes.
2. Add asparagus and peas; cook until vegetables are just tender, about 3 minutes longer.
3. Drain.
4. Rinse with cold water; drain.
5. Transfer to large bowl.
6. (Can be prepared 1 day ahead.
7. Cover; chill.)
8. Add ham to vegetables.
9. Add Shallot Vinaigrette to salad and toss to coat.
10. Season to taste with salt and pepper.
11. Line bowl with spinach.
12. Top with salad and serve.

potatoes, baby carrots, sugar snap peas, ham, shallot, baby spinach

Taken from www.epicurious.com/recipes/food/views/ham-and-spring-vegetable-salad-with-shallot-vinaigrette-5212 (may not work)