Shallot, Arugula & Spinach Salad

By susanwadle

From Susan Wadle and Nick Stellino

Ingredients

• 4 tablespoons chopped shallot
• 3 tablespoons white wine vinegar
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1 teaspoon C&H® or Domino® sugar
• 4 tablespoons DaVinci® Extra Virgin Olive Oil
• 3 ounces baby arugula salad
• 3 ounces baby spinach salad
• 4 tablespoons red bell pepper, seeded and cut into 1/4-inch dice
• 4 tablespoons yellow bell pepper, seeded and cut into 1/4-inch dice
• 4 ounces shaved provolone cheese

Details

Servings 4
Adapted from nickstellino.com

Preparation

Step 1

Mix the shallots and the vinegar in a bowl and marinate at room temperature for about 30 minutes to 1 hour.

Add the onion powder, garlic powder, paprika and sugar to the vinegar, then add the olive oil in a thin stream and whisk well until the mixture emulsifies into a thick dressing.

In a larger bowl, combine the salad greens, peppers and reserved shallots, and dress with the dressing to your liking.

Place the salad in serving dishes and top with shaved provolone.