- 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
- 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 with spinach. Top with salad and serve.