Mixed Salad with Vidalia Onions

Prep Time: 30 Min Servings: 8 servings Difficulty: very easy


  • 4 Large Vidalia onions, cut into 1⁄2 inch thick rounds
  • 8 oz. Mesclun or torn lettuces
  • 1 pt. Cherry tomatoes, cut in half


  • 2 tsp Olive oil
  • 1⁄4 tsp Pepper
  • 2 tbsp Dijon mustard
  • 1 tbsp Honey
  • 1 tbsp Lemon juice
  • 3⁄4 cup Plain low fat yogurt
  • 1⁄2 tsp Salt


  1. Heat oven to 425ºF.
  2. Lightly coat a baking sheet or shallow roasting pan using non-stick cooking spray. Spread onions out in dish and repeat cooking spray. Sprinkle with salt and pepper.
  3. Bake 20 minutes or until lightly browned, turning onions over once.
  4. Whisk dressing ingredients in a small bowl until blended.
  5. Combine mesclun, onions and tomatoes in a salad bowl and toss.
  6. Serve with dressing on the side.

Nutritional information per serving: Protein 3g Total fat 2g Carbohydrates 15g Calories 53 Sodium 259mg Cholesterol 1mg

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