Carmelized Onion and Grapefruit Salad

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 211.7

Total Fat: 16.1 g
Cholesterol: 0.0 mg
Sodium: 150.4 mg
Total Carbs: 18.0 g
Dietary Fiber: 3.9 g
Protein: 2.0 g

View full nutritional breakdown of Carmelized Onion and Grapefruit Salad calories by ingredient

Introduction

For carmelized onions: in large skillet heat 3 tbsp oil over med heat. Add the onions, balsamic vinegar, salt and pepper. Cook, stirring occasionallym until onions are deep golden brown, about 20 minutes. Set aside to cool, about 10 minutes.

For the dressing: In a small bowl whisk together the red wine vinegar, lemon juice and honey. Slowly whisk the olive oil until blended. Season with salt and pepper, to taste.

For the salad: Peel and trim the ends from ends from each grapefruit. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a large salad bowl. Add the lettuce, fennel, cucumber, scallions and thyme.

Pour the dressing over the salad and toss until all the ingredients are coated. Arrange the carmelized onions on top and serve.

For carmelized onions: in large skillet heat 3 tbsp oil over med heat. Add the onions, balsamic vinegar, salt and pepper. Cook, stirring occasionallym until onions are deep golden brown, about 20 minutes. Set aside to cool, about 10 minutes.

For the dressing: In a small bowl whisk together the red wine vinegar, lemon juice and honey. Slowly whisk the olive oil until blended. Season with salt and pepper, to taste.

For the salad: Peel and trim the ends from ends from each grapefruit. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a large salad bowl. Add the lettuce, fennel, cucumber, scallions and thyme.

Pour the dressing over the salad and toss until all the ingredients are coated. Arrange the carmelized onions on top and serve.

Minutes to Prepare: 22

Minutes to Cook: 20

Number of Servings: 6

Ingredients

Caremlized Onions:

3 tbsp olive oil

2 onions, very thinly sliced

1 tbsp balsamic vinegar

1/4 tsp salt

1/4 tsp pepper

Dressing:

2 tbsp red wine vinegar

2 tbsp fresh lemon juice

1 tsp hone

1/4 cup extra-virgin olive oil

salt and pepper to taste

Salad:

2 pink grapefruits

1 head romaine lettuce

1 large fennel bulb, trimmed and thinly sliced

1 small cucumber, peeled, seeded and thinly sliced

4 scallions, finley chopped

1 tbsp chopped fresh thyme

Directions

Carmelize onions - let cool.

Mix together salad ingredients. Add dressing. Place onions on top and toss.

Number of Servings: 6

Recipe submitted by SparkPeople user AUNTIELINDAH.