A unique and delicious salad.
Serves 4.
1 Vidalia onion, cut into wedges
1 red onion, cut into wedges
4 Tbsp. extra-virgin olive oil
2 Tbsp. red wine vinegar
2 Tbsp. fresh lemon juice
Coarsely ground salt to taste
Pepper to taste
12 oz. baby salad greens
4 oz. feta cheese, crumbled
Heat grill to medium. Toss onions with 2 Tbsp. of the oil and grill for approximately 20 minutes or until soft, turning as needed. (Alternatively, roast onions for 25-30 minutes in a 450F oven.) In a large bowl, whisk in the remaining 2 Tbsp. oil with vinegar, lemon juice, salt and pepper. Add greens and toss to coat; top with grilled onions and crumbled feta cheese.
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