Try this Grilled Onion Salad with Sherry Vinaigrette recipe, or contribute your own.
Suggest a better descriptionPrepare your barbecue or preheat the broiler. Whisk vinegar, lemon juice, lemon peel and oregano in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. Brush onions on both sides with some of dressing. Season onions with salt and pepper. Grill onions until lightly-charred and tender, turning occasionally, about 12 minutes. Transfer to plate and cool. Toss greens with remaining dressing. Transfer to serving bowl. Arrange onions on top. Sprinkle with goat cheese and mint and serve. This recipe yields 4 servings Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6340 broadcast 01-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-16-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (61g) | ||
Recipe Makes: 4 servings | ||
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Calories: 71 | ||
Calories from Fat: 62 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.2mg | 0 % | |
Potassium 113.4mg | 3 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 1.7g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 71
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