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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Mixed Greens with Parsley-Shallot Vinaigrette Recipe

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This recipe for Mixed Greens with Parsley-Shallot Vinaigrette is from Sunday Night Dinner, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad:
¾ Cup chopped walnuts or pecans (chunks, not finely)
1 T walnut or vegetable oil
1 head Romaine lettuce, torn into bite-size pieces
1 head Red Leaf lettuce, torn into bite-size pieces
6 oz grated Monterey Jack cheese

Vinaigrette:
1/2 - 1 cup parsley (loosely packed)
1/2 - 1 large shallot (quartered)
2 T red wine vinegar
4 tsp. Dijon
2 - 3 tsp sugar
3/4 tsp salt
2/3 cup Canola oil
2 T olive oil
Freshly ground pepper
Directions:
Directions:
To Prepare Vinaigrette:
Place parsley in food processor fitted with metal blade and chop briefly. With machine running, drop shallots in and mince. Add remaining ingredients and process briefly. Correct seasonings. (May need more salt and sugar.) Place in covered jar and set aside. DO NOT REFRIGERATE.

To Prepare Salad:
In a small skillet over low heat, sauté nuts in oil for 5 minutes. Drain on paper towel and reserve. Place lettuces, nuts and cheese in large bowl and toss with vinaigrette.
Number Of Servings:
Number Of Servings:
6

 

 

 

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