For Grilled Hearts of Romaine with Blue Cheese Vinaigrette and Pickled Onions recipe
Combine first 5 ingredients and 1/4 teaspoon coarse salt in medium saucepan. Bring to simmer over medium heat. Add onions and stir to blend; return to simmer and cook 2 minutes. Remove from heat; cool to room temperature, about 1 hour. Season with freshly ground black pepper and more salt, if desired. DO AHEAD Can be made 1 day ahead. Cover; chill.
10/2014
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 1 | ||
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Calories: 51 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 438.4mg | 15 % | |
Potassium 4.3mg | 0 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 9.1g | ||
Protein 0g | 0 % | |
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: 51
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