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Garden Herb Salad with Roasted Shallot Vinaigrette

Yield 6 servings (serving size: 1 2/3 cups)
The slight sweetness of the roasted shallot in the vinaigrette dressing plays well off the bright-flavored herbs.

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.