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- Fettuccine and Ham Salad
-
- 3/4 pound cooked ham, cut into 1/2 inch cubes
- 1/2 cup sliced carrots
- 8 ounces spinach fettuccine
- 1 small onion, sliced and separated into rings
- 1/4 cup tarragon vinegar
- 1 tbsp olive oil
- 2 tbsp chopped fresh basil or 1/4 tsp dried basil
- Directions
- Cook carrots until crisp tender; drain and cool. Cook fettuccine according to package directions; drain. In a large bowl toss together ham, carrots, fettuccine and onion. In a separate small bowl, stir together dressing of vinegar, oil and basil. Pour dressing over fettuccine mixture; toss gently to coat. Refrigerate 1 to 2 hours. Serve cold. Serve with dinner rolls and fresh strawberries
- Provided by:
- AZ Pork Council
Where You Can Buy Ingredients:
| Farmers |
|---|
|
47 Ranch Sky Island Beef
McNeal, Arizona, 85617 View details |
|
Hopkins Hog Farm
Elija Hopkins Aguila, AZ, 85320View details |
|
M Triangle Ranch
Mark & Shelley Michaels Bonita, Arizona, 85643View details |
|
Perkinsville Meat Processing
Mark & Cyndy Ducote Chino Valley, AZ, 86323View details |
|
San Ysidro Farm
Nathan and Jackie Watkins McNeal, AZ, 85617View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
|
The Meat Shop
Tim Wilson Phoenix, AZ, 85004View details |
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