Arugula and Spinach Salad With Caramelized Shallots

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Total Time
25mins
Prep 15 mins
Cook 10 mins

This lovely salad, from "Pure Food" by Christine Cushing, is a sophisticated variation of Greek salad. The flavours compliment each other beautifully.

Ingredients Nutrition

Directions

  1. Warm 1 tablespoons olive oil in a small skillet over medium heat.
  2. Add the sliced shallots and stir frequently for about 6 to 8 minutes or until golden.
  3. Reduce the heat to low and cook for a further 2 minutes until gently browned.
  4. Remove from the heat and set aside.
  5. Meanwhile, wash and dry the arugula and spinach and place in a medium bowl.
  6. To make the dressing, whisk together the vinegar, mustard and oregano in a small bowl.
  7. Continue whisking while slowly pouring in the 1/4 cup olive oil until well combined.
  8. Season with salt.
  9. Gently toss the greens with the cheese and vinaigrette to coat.
  10. Sprinkle with the caramelized shallots and serve.
Most Helpful

4 5

Loved the sweetness of the shallots. I don't know if I would have liked it as much if I didn't have the Sherry Wine Vinegar. I don't think other substitues would have measured up. I used the spinach arugula bagged salad from the store, so the 50/50 mix would have really made it fun. Will make it again... the hubby had 2nds which is almost unheard of for a salad.