Pickled Onion, Blue Cheese, and Berry Salad
Ingredients
- 1/4 cup water
- 1/4 cup sherry vinegar, divided
- 4 teaspoons agave nectar, divided
- 2/3 cup thinly vertically sliced Vidalia onion
- 1 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 3 tablespoons extra-virgin olive oil
- 2 (4-ounce) packages baby mixed herb salad
- 1/2 cup (2 ounces) crumbled blue cheese
- 1 (6-ounce) package fresh raspberries
Nutrition Information
- calories 101
- fat 7.6 g
- satfat 2.3 g
- monofat 4.4 g
- polyfat 0.7 g
- protein 2.6 g
- carbohydrate 6.7 g
- fiber 2.3 g
- cholesterol 6 mg
- iron 0.5 mg
- sodium 180 mg
- calcium 53 mg
How to Make It
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Combine 1/4 cup water, 2 tablespoons vinegar, and 1 tablespoon agave in a small bowl. Add onion; toss to coat. Marinate at room temperature for 30 minutes; drain.
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Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon agave, mustard, pepper, and salt in a large bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Add salad greens; toss gently to coat. Arrange about 1 cup salad on each of 8 plates. Top each serving with about 1 tablespoon onion, 1 tablespoon cheese, and about 6 raspberries.
Cook's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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