Mesclun Salad with Yellow Tomatoes and Soy-Lime Vinaigrette

This recipe serves:  6

1 tablespoon finely chopped shallots
2 tablespoons white red wine vinegar
2 tablespoons olive oil
1 tablespoon soy sauce
2 tablespoons lime juice
salt to taste
freshly ground black pepper
6 cups mesclun, washed and torn into bite-size pieces
6 yellow tomatoes, cored and sliced
For the vinaigrette:

1. Place all the ingredients in a container with a tight-fitting lid. Shake well.

2. Add the salt and pepper to taste.

For the salad:

1. Gently toss the mesclun and tomato slices with the vinaigrette in a bowl.

2. Transfer to a serving plate.

Serving Size: 1 cup of salad with 2 tablespoons of vinaigrette

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