Grilled Vidalia Salad X Post

[Guest guest]

This was in today's food section.This is my first posting sent in both 5.0 and

4.0 format.

Joyce R.

 

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Grilled Vidalia Salad

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* Exported from MasterCook *

 

Grilled Vidalia Salad

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Salads Side Dishes

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Vidalia onions -- ppeeled and cut crosswise into 1/2

inch slices

olive oil

salt and pepper to taste

1 Tbl fresh thyme -- chopped

Balsamic vinegar

Grated Parmesan Cheese

 

Brush onion slices lightly on both sides with olive oil. Add salt and pepper to

taste. Grill onion slices until onion begings to char on both sides. Remove

onions and allow to cool breifly.

Chop onions coarsely while warm and add to bowl, along with fresh thyme., more

olive oil and a drizzle of balsamic vinegar. Taste for salt and pepper, add

grated Parmesan and toss to combine. Makes 4 to 6 side servings.

 

Source:

" Cincinnati Enquirer 5/23/99 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 40 Calories (kcal); trace Total Fat; (3% calories from fat); 1g

Protein; 9g Carbohydrate; 0mg Cholesterol; 3mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

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Salads

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<CatT>

Side Dishes

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<IngR name= " Vidalia onions " qty= " 4 " >

<IPrp>

ppeeled and cut crosswise into 1/2 inch slices

</IPrp>

</IngR>

<IngR name= " olive oil " ></IngR>

<IngR name= " salt and pepper to taste " ></IngR>

<IngR name= " fresh thyme " unit= " Tbl " qty= " 1 " >

<IPrp>

chopped

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</IngR>

<IngR name= " Balsamic vinegar " ></IngR>

<IngR name= " Grated Parmesan Cheese " ></IngR>

<DirS>

<DirT>

Brush onion slices lightly on both sides with olive oil. Add salt and pepper to

taste. Grill onion slices until onion begings to char on both sides. Remove

onions and allow to cool breifly.

Chop onions coarsely while warm and add to bowl, along with fresh thyme., more

olive oil and a drizzle of balsamic vinegar. Taste for salt and pepper, add

grated Parmesan and toss to combine. Makes 4 to 6 side servings.

</DirT>

</DirS>

<Srce>

Cincinnati Enquirer 5/23/99

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