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Photo: Johnny Autry; Styling: Cindy Barr Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Salad with Balsamic Vinaigrette

Cooking Light NOVEMBER 2012

  • Yield: 6 servings

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.

Nutritional Information

Amount per serving
  • Calories: 63
  • Fat: 4.6g
  • Saturated fat: 0.6g
  • Sodium: 94mg
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Salad with Balsamic Vinaigrette recipe

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