Shallot, Arugula & Spinach Salad


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

Using a slotted spoon, take the shallots out and reserve them for later.

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.


4 tablespoons chopped shallot

3 tablespoons white wine vinegar

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon paprika

1 teaspoon C&H® or Domino® sugar

4 tablespoons extra virgin olive oil

3 ounces baby arugula salad

3 ounces baby spinach salad

4 tablespoons red bell pepper, seeded and cut into ¼-inch dice

4 tablespoons yellow bell pepper, seeded and cut into ¼-inch dice

4 ounces shaved provolone cheese