Garden Herb Salad with Roasted Shallot Vinaigrette

3 Reviews
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6 servings (serving size: 1 2/3 cups)
By Cynthia Nims
June 2006
RECIPE BY Cooking Light

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

Ingredients

  • 1 medium shallot, peeled
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extravirgin olive oil
  • 1 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (4-ounce) package herb salad mix

Nutritional Information

  • Calories 29
  • Caloriesfromfat 74%
  • Fat 2.4g
  • Satfat 0.3g
  • Monofat 1.7g
  • Polyfat 0.3g
  • Protein 0.6g
  • Carbohydrate 2.9g
  • Fiber 0.6g
  • Cholesterol 0.0mg
  • Iron 0.3mg
  • Sodium 136mg
  • Calcium 10mg

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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.

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Ratings & Reviews

fledglingchef's Review

mandofan
October 17, 2013
N/A

mandofan's Review

fledglingchef
February 26, 2013
Excellent. Very sharp with a strong dijon flavor. Worth doubling.

ellefaith24's Review

ellefaith24
May 01, 2010
Love this dressing! I use it with most salads I make...and we have salad almost every night. Definitely a family favorite.