By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 8
94 cal · 10 min
Mesclun Salad with Shallot Vinaigrette
Recipe GLPRf53252ce08c81a
A light and elegant salad featuring tender mixed baby greens dressed in a silky shallot vinaigrette. The bright, tangy dressing is made by emulsifying Dijon mustard, red-wine vinegar, and shallots with quality olive oil, then tossed gently with the delicate greens just before serving. Perfect as a side dish or starter.
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Ingredients
1/4 cup finely chopped shallot
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil
1 pound mesclun (mixed baby salad greens)
Salt and black pepper to taste
Directions
In a small bowl, combine the finely chopped shallot, Dijon mustard, and red-wine vinegar. Whisk together until well combined.
While whisking constantly, add the olive oil in a thin, slow stream to the shallot mixture. Continue whisking until the dressing becomes emulsified and reaches a creamy consistency.
Taste the vinaigrette and season with salt and black pepper to your preference. Set aside until ready to use.
Just before serving, place the mesclun greens in a large salad bowl. Drizzle with just enough vinaigrette to lightly coat the greens, then gently toss until evenly dressed.
Divide among serving plates and serve immediately while the greens are still crisp and fresh.
Comments
This is a legitimate weeknight salad that delivers on its 10-minute promise—shallots mince fast, vinaigrette whisks in under two minutes, and greens don't need chopping. All six ingredients are stocked at every major Charlotte chain, with no specialty stops required. Cost per serving runs roughly 60–80 cents, driven by mesclun being pricier than iceberg but still reasonable at Harris Teeter or Food Lion. The only catch is that it's a same-night dish—dressed salad wilts within an hour, so it won't carry into lunch the next day, which matters if you're cooking for a family that eats at different times.
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