Grilled onion salad

Yield: 4 servings

Measure 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

_ 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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