- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon minced shallots
- 1/2 teaspoon Dijon
- 1/4 teaspoon sugar
- 1/8 teaspoon salt
- 1 (5-ounce) package herb salad
- 1 cup carrot ribbons
- 1/2 cup thinly sliced red onion
- calories 63
- fat 4.6 g
- satfat 0.6 g
- sodium 94 mg
How to Make It
Combine balsamic vinegar, olive oil, minced shallots, and Dijon in a large bowl. Stir in sugar and salt. Add herb salad, carrot ribbons, and red onion; toss.
This recipe originally ran in Cooking Light January, 2011 and was updated for the November, 2012 25th anniversary issue.
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