Eosinophilic Esophagitis Friendly House Vinaigrette Salad
Total time15 min
Prep time15 min
Cook time0 min
5.0(14)
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4 servings
For the vinaigrette
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 small shallot, finely minced
- 1 small garlic clove, finely grated or pressed
- Ā½ tsp honey
- Ā¼ tsp salt
- Ā¼ tsp black pepper
- Ā½ cup extra-virgin olive oil
For the salad
- 8 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 small english cucumber, thinly sliced
- Ā¼ red onion, very thinly sliced
For serving
- Ā¼ cup shaved parmesan (optional)
Can be omittedshaved parmesan
Instructions
- 1
In a small bowl or jar, combine the red wine vinegar, Dijon mustard, shallot, garlic, honey, salt, and pepper. Whisk or shake until the salt dissolves and the mixture looks uniform.
- 2
Drizzle in the olive oil in a slow, steady stream while whisking constantly, until the vinaigrette is emulsified and slightly thickened. Taste and adjust salt, pepper, or vinegar as needed.
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