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Grilled Onion Salad with Lime Vinaigrette

Photo: Jennifer Causey; Styling: Claire Spollen


Serves 4 (serving size: 3/4 cup)

Onion lovers, rejoice! White and green onions offer a sweet and savory flavor in contrast to the bite of the red onion.


  • Cooking spray
  • 1 small white onion, cut into 3/4-inch wedges
  • 1 small red onion, cut into 3/4-inch wedges
  • 4 green onions, halved crosswise
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 3/8 teaspoon kosher salt
  • 2 cups baby arugula leaves
  • 3/4 cup thinly sliced radishes
  • 1/2 cup fresh cilantro leaves

Nutrition Information

  • calories 122
  • fat 10.8 g
  • satfat 1.5 g
  • monofat 8.1 g
  • polyfat 1 g
  • protein 1 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 195 mg
  • calcium 41 mg

How to Make It

  1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange white and red onions on pan; grill 10 minutes, turning occasionally. Place grilled onions in a large bowl. Add green onions to pan; grill 2 minutes on each side. Add to onion mixture; cover with plastic wrap. Let stand 10 minutes. Add oil, juice, and salt; toss to coat. Add arugula, radishes, and cilantro; toss to coat.