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| INGREDIENTS |
| 1 |
head red leaf lettuce, washed, dried and torn (keep chilled) |
| 3 |
medium red onions, sliced in ½ inch slices |
| ¼ cup |
balsamic vinegar |
| 2 tbsp. |
olive oil |
| ½ tsp. |
freshly ground pepper |
|
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|
| RECIPE |
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Preheat oven to 350ºF.
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Peel and slice onions and place on baking sheet coated lightly with cooking spray.
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Mix together balsamic vinegar, olive oil and pepper.
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Pour over onions and toss to coat.
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Roast onions, stirring occasionally, for 15-20 minutes or until tender – check to make sure they do not dry out or burn.
-
Remove onions, place in bowl with juice and let cool.
-
Place lettuce on 4 plates and top with onions and drizzle with juice.
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| SERVING SUGGESTION |
SERVING SIZE:
¼ of contents
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
90 |
|
| Total Fat |
4 g |
|
| Sodium |
35 mg |
|
| Total Carbohydrates |
11 g |
|
| Fiber |
2 g |
|
| Protein |
2 g |
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