Lunch: Herb Salad with Sherry Vinaigrette
Recipe by Ann Taylor Pittman Sherry vinegar, dijon mustard and extra virgin olive oil make a low-cal dressing to toss into this light herb salad.
Ingredients
1 1/2 tablespoons sherry vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons thinly sliced shallot
1 (5-ounce) package herb salad blend
1/4 teaspoon kosher salt
Instructions
Whisk together first 4 ingredients in a large bowl. Stir in shallot; let stand 5 minutes. Add salad blend, tossing to coat. Sprinkle evenly with salt.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
