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Pickled Onion, Blue Cheese, and Berry Salad

Photo: Grant Cornett; Styling: Philippa Brathwaite
Hands-on time 9 mins
Total time 39 mins
Yield 8 servings

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

  1. 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.

  2. 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.