Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

The slight sweetness of the roasted shallot in the vinaigrette dressing plays well off the bright-flavored herbs.

Cynthia Nims
Recipe by Cooking Light June 2006

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Recipe Summary

Yield:
6 servings (serving size: 1 2/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Wrap shallot in foil. Bake at 400° for 35 minutes; cool for 10 minutes. Peel and mince. Combine shallot, vinegar, oil, sugar, mustard, salt, and pepper in a large bowl; stir well with a whisk. Add salad mix; toss well to coat.

Nutrition Facts

29 calories; calories from fat 74%; fat 2.4g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.3g; protein 0.6g; carbohydrates 2.9g; fiber 0.6g; cholesterol 0mg; iron 0.3mg; sodium 136mg; calcium 10mg.
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