Mixed Greens with French Vinaigrette

Total Time 20 minutes
Course Salad
Cuisine American
Servings 8


  • 4 large hearts of romaine lettuce washed anddried.
  • 4 cup Mesclun salad mix, prewashed
  • 1 cup  red bell pepper sliced thin
  • 1 cup red onion sliced thin
  • 1 cup English cucumber sliced thin
  • ¼ cup shallots Peeled and sliced thin
  • 3 tbsp sherry vinegar
  • 1 tbsp honey
  • ¼ tsp fine sea salt more to taste
  • Fresh ground black pepper to taste
  • 6 tbsp extra virgin olive oil


  • Prepare the dressing by adding shallots, vinegar, honey, salt, black pepper and olive oil to a glass jar with tight fitting lid and shake vigorously. Store in fridge until needed. Remove from fridge 10-15 minutes before using. Shake well and drain off shallots.
  • In a large salad bowl tear romaine lettuce into bite size pieces. Add the Mesclun mix, pepper, onion, and cucumber. Toss gently.
  • Lightly add dressing as needed, toss gently and serve immediately.
Keyword GF, keto, Paleo, Vegan, vegetarian
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