Emeril's Simple Mixed Green Salad With Red Wine Vinaigrette

Emeril Lagasse Makes a Mean Mixed Green Salad

GMA Recipes Lunch
Difficulty: Easy
Cook Time: min

With everyone's increasingly busy schedule, whipping up a fast, yet delicious, meal is atop many people's list ? especially during a weeknight when time is most precious. That's where Emeril comes in. Check out his easy-to-follow recipes for those busy work days.

This Simple Mixed Green Salad is a nutritious addition to daily dinner and it only takes a few minutes to prepare.


  • 1/2 cup red wine vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 2 tablespoons shallots, minced
  • 2 tablespoons mixed herbs, minced
  • 1 teaspoon salt, plus more for seasoning salad
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning salad
  • 1 1/2 cups olive oil
  • 6 cups assorted mixed greens (such as mesclun, baby arugula, baby spinach and/or baby watercress)
  • Cooking Directions

    Combine the red wine vinegar, Dijon mustard, shallots, herbs, salt and pepper in a mixing bowl and whisk to combine. Allow to sit for 5 minutes.

    While whisking, add the oil in a thin, steady stream until combined. Taste and adjust seasoning if necessary.

    Place the greens in a salad bowl and drizzle with dressing to taste. Toss gently but thoroughly to combine. Season to taste with salt and pepper and serve immediately.

    Note: Any unused dressing may be stored in a nonreactive, airtight container in the refrigerator for up to 4 days.

    Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.

    Recipe Summary

    Main Ingredients: mixed greens, red wine vinegar, shallots, herbs

    Course: Appetizer/Starter, Lunch, Salad, Side Dish

    More Info: Vegetarian, Low Fat

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