Enjoy this summer meal outdoors. Prep tip: Have hard-cooked eggs at the ready; otherwise, add 10-15 minutes.
Sautéed Onion Salad with Egg
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Ingredients
- 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
Instructions
- 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 Notes
Nutrition Facts
Sautéed Onion Salad with Egg
Amount Per Serving
Calories 274
% Daily Value*
Cholesterol 212mg
71%
Sodium 85mg
4%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
8%
Protein 8g
16%
* Percent Daily Values are based on a 2000 calorie diet.
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
