Enjoy this summer meal outdoors. Prep tip: Have hard-cooked eggs at the ready; otherwise, add 10-15 minutes.
Recipe Ingredient Details:
3 tablespoons rice or white balsamic vinegar
5 tablespoons olive oil (divided)
1/2 teaspoon pressed fresh garlic
2 medium-large red onions (diced large or sliced)
5 ounces salad greens
1/2 cup grated carrot
1/2 bunch fresh parsley (coarsely chopped)
2 tablespoons fresh tarragon (finely chopped)
4 hard-cooked eggs (chilled, quartered)
Whisk together vinegar, 4 tablespoons olive oil, garlic, and salt and pepper to taste. Let stand for at least 5 minutes (longer is fine).
Sauté red onions in remaining 1 tablespoon oil until slightly wilted but not too limp. Cool.
Toss salad greens with onion, carrot, parsley, and tarragon. Toss with dressing. Serve, garnished with eggs.
Recipe Additional Notes:
PER SERVING: 274 cal, 72% fat cal, 22g fat, 4g sat fat, 212mg chol, 8g protein, 11g carb, 2g fiber, 85mg sodium
Onion Salad Add-ins:
grated Asiago cheese
pitted kalamata olives
small diced and cooked potato
crushed red pepper flakes
Thu, 2012-05-17 17:43