Photo: Jen Causey; Styling: Rachael Burrow
Sherry vinegar, dijon mustard and extra virgin olive oil make a low-cal dressing to toss into this light herb salad.
Makes 4 servings
Whisk together first 4 ingredients in a large bowl. Stir in shallot; let stand 5 minutes. Add salad blend, tossing to coat. Sprinkle evenly with salt.