Boston Lettuce with Roasted Red Onions

Name: Boston Lettuce with Roasted Red Onions
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 medium red onions, cut into 1/4-inch wedges; 1 tablespoon olive oil; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1-1/3 cups balsamic vinegar; 6 tablespoons orange juice; 4 heads Boston or Bibb lettuce, halved lengthwise; 1/2 cup crumbled Gorgonzola cheese; Toasted chopped walnuts, optional

TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD: 8 servings

Forget boring tossed salads! This Boston lettuce salad will have your guests asking for the recipe. Top with bacon, or substitute feta for the Gorgonzola for a change of taste. —Josh Carter, Birmingham, Alabama

Ingredients

2 medium red onions, cut into 1/4-inch wedges
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/3 cups balsamic vinegar
6 tablespoons orange juice
4 heads Boston or Bibb lettuce, halved lengthwise
1/2 cup crumbled Gorgonzola cheese
Toasted chopped walnuts, optional

Directions

1. Preheat oven to 400°. Place onions on a foil-lined baking sheet. Drizzle with oil. Sprinkle with salt and pepper; toss to coat. Roast until tender, 20-25 minutes, stirring occasionally.
2. In a small saucepan, combine vinegar and juice. Bring to a boil; cook until reduced by half, 8-10 minutes.
3. Top lettuce halves with roasted onions. Drizzle with sauce and top with cheese. Sprinkle with additional black pepper and, if desired, chopped walnuts.

Nutrition Facts

1 serving: 101 calories, 4g fat (2g saturated fat), 6mg cholesterol, 135mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

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