Easy. Tasty. Enough dressing so the salad wasn't dry. Goes superbly with the cheesy mini meatloafs.
Salad with Balsamic Vinaigrette
Photo: Johnny Autry; Styling: Cindy Barr
Yield: 6 servings
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 63
- Fat: 4.6g
- Saturated fat: 0.6g
- Sodium: 94mg
Ingredients
- 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
Preparation
- 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.
Note:
This recipe originally ran in Cooking Light January, 2011 and was updated for the November, 2012 25th anniversary issue.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Salad with Balsamic Vinaigrette Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Saturated Fat, Low Sodium
- PUBLICATION: Cooking Light
More Recipes for Salads
-
Three Sisters Salad
Southern Living -
Balsamic Chicken Salad
All You
advertisement
What's for Dinner Tonight?
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy