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Salads
Makes 8 servings
A full-flavored salad dressing that enlivens many combinations of greens.
1 cup parsley leaves, packed 1 tablespoon fresh thyme 1 large shallot, peeled and quartered 2 teaspoons Dijon-style mustard ¼ teaspoon salt ¼ teaspoon ground black pepper ½ cup white vinegar ½ cup vegetable oil 6 cups mixed baby salad greens
In a Cuisinart® food processor fitted with the metal blade process parsley and thyme until finely chopped, about 15 seconds. Leave in work bowl. With machine running, drop shallot through feed tube and process until finely chopped, about 10 seconds. Add mustard, salt, pepper, vinegar and oil; process until well combined, about 1 minute. Pour into jar and refrigerate. Place salad greens in a large salad bowl. Pour half of vinaigrette over salad greens mixture; toss gently. Use more vinaigrette if desired.
A simple, versatile vinaigrette that tastes much fresher than store-bought dressings. Vinaigrette may be stored in the refrigerator for up to two weeks.
This salad is a nice change in winter. Pears or oranges may be substituted for the apple. If you wish, slice and add a small red onion to the salad.
This complete weeknight meal comes together easily and quickly thanks to the Cuisinart® Basket AirFryer.
If you want a heartier salad, add sliced apples or pears.
A light and delicious salad that's perfect in any season. Add grilled shrimp or chicken for a light lunch.