- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 1/2 pounds small red or Yukon gold potatoes, scrubbed and quartered
- 1 1/2 pounds fresh asparagus, trimmed
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 cup olive oil
- 1 pound cooked ham, cut into 1/2-inch strips
- Baby salad greens
- Parsley for garnish, chopped
Directions
Bring a large pot of water to boil, add potatoes and cook for 8 minutes. Add asparagus and continue cooking 4 minutes more, until potatoes are just tender and asparagus are crisp-tender. Drain and plunge into a bowl of ice water. Gently pat dry and transfer vegetables to a shallow dish.
For dressing, whisk together vinegar, honey, mustard, pepper, salt and olive oil. Pour over cooled asparagus and potatoes. Toss in ham strips. Refrigerate until ready to serve.
Place salad greens on a large platter. Top with potato mixture; sprinkle with parsley.
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