Garden Herb Salad With Roasted Shallot Vinaigrette Recipes

GARDEN SALAD WITH HERBED VINAIGRETTE

Steps:

• In large bowl, combine all salad ingredients.
• In small bowl or jar with tight-fitting lid, combine all dressing ingredients; blend or shake until sugar is dissolved. Add dressing to salad; toss gently to coat.

GARDEN HERB SALAD WITH ROASTED SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 400°.
• Wrap shallot in foil. Bake at 400° for 35 minutes; cool for 10 minutes. Peel and mince.
• Combine shallot, vinegar, oil, sugar, mustard, salt, and pepper in a large bowl; stir well with a whisk.
• Add enough dressing just to coat salad mix; toss.

HERB SALAD WITH LEMON SHALLOT VINAIGRETTE

Steps:

• Toast the pistachio nuts and set aside to cool.
• Prepare the vinaigrette in a small, non-reactive bowl and allow to marinate. Best made at least 1 hour in advance.
• In a large salad bowl, toss the lettuce of your choice with the remaining salad ingredients and 1 tablespoon of the salad dressing.
• Serve the remaining salad dressing on the side.

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
• Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
• Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
• Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
• Drizzle vinaigrette over the vegetable mixture and toss to coat.

SALAD WITH ROASTED ROOT VEGETABLE VINAIGRETTE

Steps:

• For the vinaigrette: Place the oil, apple juice concentrate, vinegar, maple syrup, salt, pepper, carrot, parsnip and shallot in a blender or food processor. Blend until smooth.
• For the salad: Place the lettuce, radicchio and endive in a salad bowl. Add the vinaigrette and toss until coated.

EASY SHALLOT VINAIGRETTE

Steps:

• In a small bowl, whisk together shallot, vinegar, mustard, and honey. Slowly whisk in oil until well combined. Season with salt and pepper. Stir in oregano, if desired.