Garden Herb Salad with Roasted Shallot Vinaigrette

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

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