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Nutrition Facts
Serving Size 1 (86g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons sherry wine vinegar
Calories 225
Calories from Fat 197		(87%)
Amount Per Serving		%DV
	Total Fat 21.9g	33%
	Saturated Fat 5.7g	28%
	Monounsaturated Fat 13.4g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 285mg		11%
Potassium 215mg		6%
Total Carbohydrate 4.1g		1%
	Dietary Fiber 0.8g	3%
	Sugars 1.4g
Protein 4.5g		8%
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Arugula and Spinach Salad With Caramelized Shallots

Recipe #389252 | 25 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Irmgard
Sep 8, 2009

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

SERVES 4 -6 (change servings and units)

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

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.