Ingrédients pour A Salad For All Seasons
- 2 large red onions
- 4 tablespoons olive oil
- not used in recipe
- not used in recipe
- salt, to taste
- 4 large eggs
- 4 cups mixed greens
- not used in recipe
- 1/2 cup crumbled feta cheese
- not used in recipe
- not used in recipe
- salt, to taste
- homemade vinaigrette dressing (made with 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, salt, and pepper)
- pepper, to taste
- 1/4 cup chopped fresh parsley
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
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Comment préparer A Salad For All Seasons
- Preheat oven to 400°F (200°C).
- Peel and slice 2 large red onions into ½-inch thick slices.
- Toss onion slices with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
- Roast for 30-45 minutes, or until tender and caramelized.
- While onions roast, place 4 large eggs in a saucepan and cover with cold water.
- Bring to a boil, then reduce heat and simmer for 8-10 minutes.
- Immediately transfer eggs to an ice bath to stop cooking.
- Once cool, peel and chop the eggs.
- In a large bowl, combine the roasted red onions, 4 cups mixed greens, ½ cup crumbled feta cheese, ¼ cup chopped fresh parsley, and the chopped eggs.
- Whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, salt, and pepper for the dressing.
- Pour dressing over the salad and toss gently to combine.
- Serve immediately or chill for later. Enjoy with crusty bread!
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
65g
Fat
57g
Carbs
8g
