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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
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

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