Ingredients Jump to Instructions ↓

  1. 3/4 pound fully-cooked boneless ham

  2. 1/2 cup diagonally-sliced carrots

  3. 8 ounces spinach fettucine

  4. 1 small onion, sliced and separated into rings

  5. 1/4 cup tarragon vinegar

  6. 2 tablespoons olive oil

  7. 1/8 teaspoon dried tarragon, crushed

  8. 1/8 teaspoon dried basil, crushed

Instructions Jump to Ingredients ↑

  1. Cut ham into 1/2-inch cubes. Set aside.

  2. Place carrots in steamer basket over water. Cook for 10 to 12 minutes or until crisp-tender.

  3. Cook fettucine according to package directions. Rinse well with hot water.

  4. In a large bowl combine ham, carrots, fettucine and onion.

  5. For dressing, in a screw-top jar combine vinegar, oil, tarragon and basil; cover and shake well. Pour over fettucine mixture. Toss gently to coat. Chill 2 to 4 hours. Toss again before serving.


Send feedback