Delicious Living
  • 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)

Sautéed Onion Salad with Egg

Donna Prizgintas | Delicious Living
  • Serves: 4 people
  • Calories per serving: 274

Enjoy this summer meal outdoors. Prep tip: Have hard-cooked eggs at the ready; otherwise, add 10-15 minutes.

  1. Whisk together vinegar, 4 tablespoons olive oil, garlic, and salt and pepper to taste. Let stand for at least 5 minutes (longer is fine).
  2. Sauté red onions in remaining 1 tablespoon oil until slightly wilted but not too limp. Cool.
  3. Toss salad greens with onion, carrot, parsley, and tarragon. Toss with dressing. Serve, garnished with eggs.

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
  • bacon crumbles
  • crushed red pepper flakes
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