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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
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Hopkins Hog Farm

Elija Hopkins

Aguila, AZ, 85320
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M Triangle Ranch

Mark & Shelley Michaels

Bonita, Arizona, 85643
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Perkinsville Meat Processing

Mark & Cyndy Ducote

Chino Valley, AZ, 86323
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San Ysidro Farm

Nathan and Jackie Watkins

McNeal, AZ, 85617
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Sheep Springs Sheep Co dba Dobson Family Farm Inc.

Marc Pedersen

Chandler, AZ, 85248
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The Meat Shop

Tim Wilson

Phoenix, AZ, 85004
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