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Ingredients
16 cups mixed greens cut into large bite-size pieces
2 tablespoons chopped shallots
1 tablespoon Dijon-style mustard
3 tablespoons red-wine vinegar
Salt to taste if desired
Freshly ground pepper to taste
¼ cup corn, peanut or vegetable oil
2 tablespoons olive oil
2 tablespoons chopped parsley
Nutritional analysis per serving (6 to 8 servings)
3 grams carbs; 108 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 1 gram fiber; 218 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the salad greens and drain thoroughly. Pat dry.
- Step 2
Put the shallots in a small bowl and add the mustard, vinegar, salt and pepper. Stir with a wire whisk until blended. Gradually beat in the oils. Stir in parsley.
- Step 3
Put the salad greens in a bowl. Pour the sauce over and toss to blend.
Private Notes
Comments
This was a terrific salad. The dressing was fresh, flavorful and easy. I generally don't like dressed salad leftovers but this one was good and different the second day.
This was a terrific salad. The dressing was fresh, flavorful and easy. I generally don't like dressed salad leftovers but this one was good and different the second day.