- Calories 63
- Fat 4.6g
- Satfat 0.6g
- Sodium 94mg
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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