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Fettuccine and Ham Salad
Provided by:
AZ Pork Council
Ingredients:
- 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
Where You Can Buy Ingredients:
| Farm Name | Owner Name | Address | Details |
|---|---|---|---|
| Hopkins Hog Farm | Elija Hopkins | PO Box 398, Aguila, AZ, 85320 | View |
| M Triangle Ranch | Mark & Shelley Michaels | 19099 S. Wells Road, Bonita, Arizona, 85643 | View |
| Perkinsville Meat Processing | Mark & Cyndy Ducote | 8990 E. Perkinsville Rd., Chino Valley, AZ, 86323 | View |
| San Ysidro Farm | Nathan and Jackie Watkins | 9225 N Frontier Rd., McNeal, AZ, 85617 | View |
| The Meat Shop | Tim Wilson | 202 E. Buckeye Rd., Phoenix, AZ, 85004 | View |
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