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Fettuccine and Ham Salad

Servings: 4
Prep Time: 20
Cook Time: 0
Prep Method: Cold

1   pound fully-cooked boneless Cloverdale ham
1/2   cup diagonally-sliced carrots
8   ounces spinach fettuccine
1   small onion, sliced and separated into rings
1/4   cup tarragon vinegar
2   tablespoons olive oil
1/8   teaspoon dried tarragon, crushed
1/8   teaspoon dried basil, crushed

Cut ham into 1/2-inch cubes. Set aside. Place carrots in steamer basket over water. Cook for 10-12 minutes or until crisp-tender. Cook fettuccine according to package directions. Rinse well with hot water. In a large bowl combine ham, carrots, fettuccine and onion. For dressing, in a screw-top jar combine vinegar, oil, tarragon and basil; cover and shake well. Pour over fettuccine mixture. Toss gently to coat. Chill 2-4 hours. Toss again before serving.

Courtesy of Pork Board