Name: Mixed Greens with Sherry-Mustard Dressing
Yield: Serves 4
Ingredients: 3 tablespoons chopped shallots; 2 tablespoons Sherry wine vinegar; 1 teaspoon Dijon mustard; 6 tablespoons olive oil (preferably extra-virgin); 6 cups mixed baby greens; 2 cups fresh baby spinach leaves, trimmed

Recipe information

Yield
Serves 4

Ingredients

3 tablespoons chopped shallots

2 tablespoons Sherry wine vinegar

1 teaspoon Dijon mustard

6 tablespoons olive oil (preferably extra-virgin)

6 cups mixed baby greens

2 cups fresh baby spinach leaves, trimmed

Preparation

Step 1
Whisk shallots, vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
Step 2
Combine mixed greens and spinach in large bowl. Toss with enough dressing to coat. Season with salt and pepper.

TagsSalad Leafy Greens Vegetable Spinach Side Dinner Lunch Dairy Free Gluten Free Nut Free Raw Vegan Vegetarian Keto 5 Ingredients or Fewer Quick Easy Weeknight Meals No-Cook Bon Appétit

Recipe notes

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