Boston Lettuce with Roasted Red Onions
Forget boring tossed salads! This Boston lettuce salad will have your guests asking for the recipe. Top with bacon, or substitute feta for the Gorgonzola for a change of taste.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 69
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 69
2 medium red onions, cut into 1/4-inch wedges
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/3 cups balsamic vinegar
6 tablespoons orange juice
4 heads Boston or Bibb lettuce, halved lengthwise
1/2 cup crumbled gorgonzola cheese
Toasted chopped walnuts, optional
Directions:
Preheat oven to 400°. Place onions on a foil-lined baking sheet. Drizzle with oil. Sprinkle with salt and pepper; toss to coat. Roast until tender, 20-25 minutes, stirring occasionally.
In a small saucepan, combine vinegar and juice. Bring to a boil; cook until reduced by half, 8-10 minutes.
Top lettuce halves with roasted onions. Drizzle with sauce and top with cheese. Sprinkle with additional black pepper and, if desired, chopped walnuts.
Source: tasteofhome.com
In a small saucepan, combine vinegar and juice. Bring to a boil; cook until reduced by half, 8-10 minutes.
Top lettuce halves with roasted onions. Drizzle with sauce and top with cheese. Sprinkle with additional black pepper and, if desired, chopped walnuts.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
