Eosinophilic Esophagitis Friendly Mixed Greens with Vinaigrette
Total time10 min
Prep time10 min
Cook time0 min
4.8(13)
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Learn more →Ingredients
4 servings
For the vinaigrette
- 1 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 small shallot, finely minced
- ¼ tsp kosher salt
- ⅛ tsp black pepper, freshly ground
- 3 tbsp extra-virgin olive oil
For the salad
- 5 oz mixed greens (such as mesclun, arugula, or spring mix)
- ¼ cup fresh flat-leaf parsley leaves (optional)
Instructions
- 1
In a small bowl or jar, combine the red wine vinegar, Dijon mustard, minced shallot, salt, and pepper. Whisk or shake until the salt dissolves and the mixture is uniform.
- 2
Add the olive oil in a slow, steady stream while whisking constantly until the vinaigrette is emulsified and slightly thickened, about 30 seconds.
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