Garden Herb Salad with Roasted Shallot Vinaigrette

Garden Herb Salad with Roasted Shallot Vinaigrette Recipe
The slight sweetness of the roasted shallot in the vinaigrette dressing plays well off the bright-flavored herbs.

Yield:

6 servings (serving size: 1 2/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 29
Caloriesfromfat 74 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 0.6 g
Carbohydrate 2.9 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 136 mg
Calcium 10 mg

Ingredients

1 medium shallot, peeled
2 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil
1 teaspoon sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (4-ounce) package herb salad mix

Preparation

Preheat oven to 400°.

Wrap shallot in foil. Bake at 400° for 35 minutes; cool for 10 minutes. Peel and mince. Combine shallot, vinegar, oil, sugar, mustard, salt, and pepper in a large bowl; stir well with a whisk. Add salad mix; toss well to coat.

Note:

Cynthia Nims,

June 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note