Grilled Vidalia Onion with Orange-Honey Vinaigrette
" 2 large (about 1-1/2 pounds) Vidalia onions cut in 8 (1/2
inch thick) slices
" 1/4 cup orange juice
" 1 tablespoon olive oil
" 2 teaspoons red wine vinegar
" 1-1/2 teaspoons honey or brown sugar
" 1/2 teaspoon salt
" a pinch of ground black pepper
Preheat outdoor grill or broiler. Place Vidalia Onion slices on
a grill or broiler pan. Grill until slightly softened and golden
brown, about 3 minutes; turn and cook until tender, about 3 minutes
longer. To prepare dressing, combine in a small bowl orange juice,
oil, vinegar, honey, salt and black pepper; spoon over grilled
onions. Serve, if desired, on a bed of spinach leaves topped with
chopped tomatoes and drizzled with dressing.
YIELD: 4 portions
Per portion: 127 calories, 4 gm protein, 22 gm carbohydrate, 4
gm fat, 336 mg sodium, 0 mg cholsterol
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