Mesclun Salad with Shallot Vinaigrette
Side dishes
Amount to eat (1 serving)
Time to prepare: 20 mins to prep
Time to cook: 20 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0g
Sucrose: 0g
Glucose: 0.2g
Fructose: 0.4g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 0.7g
Monounsaturated:6.9g
Polyunsaturated: 1.3g
Trans: 0g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 1.2g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 1.1g 5%
Net Carbs: 1
Sodium: 49.3mg 3%
Potassium: 127.6
Cholesterol: 0

Nutritional Values (g)


Calories: 92 Fat: 9g
Protein: 1g Carbs: 2g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Safflower oil (Salad or cooking, oleic, over 70% (primary safflower oil of commerce))
1/3 cup / 72.7 grams
Dijon mustard (Grey poupon)
1 tbsp / 15 grams
Red wine vinegar (NAN)
2 tbsp / 29.8 grams
Lettuce (Romaine or cos, raw)
8 cup shredded / 376 grams
Shallots (Freeze-dried)
1/4 cup / 3.6 grams

Instructions

Step 1
PREPARATION: Finely chop shallot.
Step 2
Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.