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Herb Salad with Sherry Vinaigrette

Photo: Jen Causey; Styling: Rachael Burrow


Makes 4 servings

Sherry vinegar, dijon mustard and extra virgin olive oil make a low-cal dressing to toss into this light herb salad.


  • 1 1/2 tablespoons sherry vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons thinly sliced shallot
  • 1 (5-ounce) package herb salad blend
  • 1/4 teaspoon kosher salt

How to Make It

  1. 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.