Photo: Johnny Autry; Styling: Cindy Barr
6 servings

How to Make It

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.

Chef's Notes

This recipe originally ran in Cooking Light January, 2011 and was updated for the November, 2012 25th anniversary issue.

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Ratings & Reviews

Very good.

March 16, 2016
The dressing is light and tangy, perfectly paired with tender greens. I left off the red onions though. I think they would overpower it. The shallots added enough mild onion flavor.

JulzChicago's Review

March 12, 2011
Easy. Tasty. Enough dressing so the salad wasn't dry. Goes superbly with the cheesy mini meatloafs.

Laurie18's Review

February 06, 2011
Loved this dressing and very easy to make. It went well with the cheesy meat loaf minis.

SDanielson1973's Review

January 14, 2011
So good. Easy too.