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Arugula and Spinach Salad With Caramelized Shallots

Arugula and Spinach Salad With Caramelized Shallots Recipe

This lovely salad, from "Pure Food" by Christine Cushing, is a sophisticated variation of Greek salad. The flavours compliment each other beautifully.
5 from 2 votes
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Prep Time 15 mins
Cook Time 10 mins
Course Side Dish
Cuisine Salad
Calories 225.6 kcal

Ingredients
  

  • 2 1/2 ounces baby arugula, washed
  • 2 1/2 ounces Baby Spinach, washed
  • 3 ounces feta cheese, crumbled
  • 1 tablespoon extra virgin olive oil
  • 2 large shallots, thinly sliced
  • 2 tablespoons sherry wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • sea salt, to taste

Instructions
 

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

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Nutrition

Serving: 57gCalories: 225.6kcalCarbohydrates: 4.1gProtein: 4.5gFat: 21.9gSaturated Fat: 5.7gCholesterol: 20.1mgSodium: 285.9mgFiber: 0.8gSugar: 1.4g
Keyword < 30 Mins, Canadian, Cheese, Greens, Spinach, Stove Top, Vegetable
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