Photo by: Photo: Johnny Autry; Styling: Cindy Barr
Cooking Light NOVEMBER 2012
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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Salad with Balsamic Vinaigrette recipe
