Directions:
- Cut shallots into 1/8-inch-thick slices. In a heavy 10-inch skillet cook shallots in oil over moderate heat, stirring occasionally, until golden, 15 to 20 minutes. With a slotted spoon transfer shallots to paper towels to drain and season with salt. Reserve 3 tablespoons oil for dressing salad and cool shallots to room temperature. Shallots may be fried 2 days ahead and kept in an airtight container at room temperature.
- Just before serving, in a large bowl toss together greens, sprouts, reserved oil, vinegar, and sea salt. Sprinkle shallots over salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.13 Kcal (892 kJ) | ||
| Calories from fat | 80.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.94g | 14% | |
|---|---|---|---|
| Sodium | 129.07mg | 5% | |
| Potassium | 471.47mg | 10% | |
| Total Carbs | 30.76g | 10% | |
| Sugars | 3.02g | 12% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 2.99g | 6% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 1mg | 6% | |
| Calcium | 25.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 209.95 Kcal (879 kJ) | ||
| Calories from fat | 79.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.8g | 14% | |
|---|---|---|---|
| Sodium | 127.15mg | 5% | |
| Potassium | 464.43mg | 10% | |
| Total Carbs | 30.3g | 10% | |
| Sugars | 2.98g | 12% | |
| Dietary Fiber | 3.45g | 14% | |
| Protein | 2.95g | 6% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 1mg | 6% | |
| Calcium | 25.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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