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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 29
  • Calories from fat: 74%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.6g
  • Carbohydrate: 2.9g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 136mg
  • Calcium: 10mg

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

  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.
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