Pickled Onion, Blue Cheese, and Berry Salad

Photo: Grant Cornett; Styling: Philippa Brathwaite

Yield: 8 servings
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 9 Minutes
Total: 39 Minutes

Nutritional Information

Amount per serving
  • Calories: 101
  • Fat: 7.6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 2.6g
  • Carbohydrate: 6.7g
  • Fiber: 2.3g
  • Cholesterol: 6mg
  • Iron: 0.5mg
  • Sodium: 180mg
  • Calcium: 53mg

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

Preparation

  1. 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. 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.
Note:

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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