Grilled onion salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Sweet onions |
| ⅓ | cup | Balsamic vinegar |
| 2 | tablespoons | Walnut oil |
| 2 | tablespoons | Honey |
| 1 | teaspoon | Salt |
| 8 | cups | Mixed salad greens |
| ¾ | cup | Chopped fresh parsley |
| ¾ | cup | Chopped pecans; toasted |
Directions
_ PEEL onions, leaving root end intact. Cut each onion vertically into quarters, cuffing to within ½ inch of root end. Cut each quarter vertically into thirds. Place in a shallow dish _ WHISK together vinegar and next 3 ingredients. Pour over onions; cover and chill 2 hours.
_ DRAIN onions, reserving vinaigrette mixture.
_ GRILL onions, covered with grill lid, over medium-high heat (350 to 400) 10 to 15 minutes or until tender Place each onion on 2 cups salad greens; drizzle with reserved vinaigrette. Sprinkle with parsley and pecans.
Recipe by: Southern Living, April, 1999 Converted by MM_Buster v2.0l.
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