Spinach Salad with Grilled Red Onion Rings and Sesame Vinaigrette

recipe
The lutein from the spinach and the flavonols from the onion bolster the nutrition of this side dish. This versatile salad pairs well with grilled fish, chicken, or pork.

Yield:

6 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 56
Caloriesfromfat 35 %
Fat 2.2 g
Satfat 0.3 g
Monofat 0.9 g
Polyfat 0.9 g
Protein 1.7 g
Carbohydrate 8.1 g
Fiber 1.8 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 176 mg
Calcium 53 mg

Ingredients

1 large red onion, cut crosswise into 12 (1/4-inch-thick) rings (about 10 ounces)
2 teaspoons dark sesame oil, divided
1 1/2 tablespoons fresh lemon juice
1 tablespoon low-sodium soy sauce
1 tablespoon honey
10 cup baby spinach leaves (about 10 ounces)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 tablespoon sesame seeds, toasted

Preparation

Prepare grill.

Combine onion and 1/2 teaspoon oil, tossing to coat. Arrange onion on a grill rack; grill 9 minutes or until browned and tender, turning frequently.

Combine remaining 1 1/2 teaspoons oil, juice, soy sauce, and honey in a small bowl, stirring with a whisk.

Place spinach in a large bowl; sprinkle with pepper and salt. Add onions. Drizzle oil mixture over spinach, tossing gently to coat. Sprinkle with sesame seeds.

Note:

Maureen Callahan,

Cooking Light

July 2007
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