A full-flavored salad dressing that enlivens many combinations of greens.
1 cup parsley leaves, packed 1 tablespoon fresh thyme 1 large shallot, peeled and quartered 2 teaspoons Dijon-style mustard 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup white vinegar 1/2 cup vegetable oil 6 cups mixed baby salad greens
Calories 83 (76% from fat) · carbo. 4g · prot. 1g · fat 7g · sat. fat 1g · chol. 0mg · sod. 99mg
In a Cuisinart® food processor fitted with the metal blade process parsley and thyme until finely chopped, about 15 seconds. Leave in work bowl. With machine running, drop shallot through feed tube and process until finely chopped, about 10 seconds. Add mustard, salt, pepper, vinegar and oil; process until well combined, about 1 minute. Pour into jar and refrigerate. Place salad greens in a large salad bowl. Pour half of vinaigrette over salad greens mixture; toss gently. Use more vinaigrette if desired.