Baby Spinach Salad with Shallot Vinaigrette and Toasted Walnuts Shallot



  • 1 small shallot, minced
  • 2 tablespoons white-wine vinegar
  • 2 teaspoons Dijon mustard
  • Salt and pepper to taste
  • 6 tablespoons extra virgin olive oil
  • 10 cups baby spinach (about 12 ounces)
  • 1 pint cherry tomatoes, quartered
  • 2/3 cup toasted walnuts, chopped

Shallots, a very mild onion, add punch to the dressing for this dark green salad. Toasted walnuts add crunch.

Serves 8

Instructions: 1. In a large serving bowl, whisk shallot, vinegar, mustard, salt and pepper until blended. Add oil in a steady stream, whisking to blend well. 2. Add spinach, tomatoes and walnuts; toss to coat. Tip: If you can't find baby spinach, substitute baby romaine or spring greens--regular spinach is too tough for this salad. Recipe from " Debbie Macomber's Cedar Cove Cookbook."