Roasted Red Onion and Lettuce Salad


Roasted Onion and Lettuce Salad

3 large red onions halved and sliced (don’t slice too thinly – about ¼ inch. If you slice them too thinly, they’ll dry out in the oven)

2 tablespoons olive oil

1-2 teaspoons balsamic vinegar

About 300 g (10 oz) iceberg or Arab lettuce washed and cut into bite sized pieces

About 300 g (10 oz) assorted baby leaves

For dressing:

¼ cup extra virgin olive oil

2 teaspoons balsamic vinegar

1 teaspoon red wine vinegar

About 1 teaspoon freshly squeezed lemon juice

1 teaspoon sugar

1 teaspoon grainy Dijon mustard

¼ teaspoon granulated garlic powder

Salt and ground black pepper

How to do it

1. Pre-heat the oven to 180°C (350°F)

2. Place a sheet of baking paper on an oven tray and drizzle the 2 tablespoons of olive oil over it. Place the onions in an even layer on the sheet.

Evenly spread onions on a baking tray

3. Bake the onions for 15 minutes. Then mix them around and bake them for another 10 minutes (until soft).

4. Remove from the oven and drizzle a little balsamic vinegar over the hot onions. Allow the onions to cool completely.

5. Wash, dry and place all the lettuce in a large salad bowl. Mix the onions in.

6. Put all salad dressing ingredients into a salad dressing shaker or any airtight jar and shake until well mixed.

7. Dress the salad just before serving.


One thought on “Roasted Red Onion and Lettuce Salad

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.