2 large (about 1-1/2 pounds) Vidalia Sweet Onions1/4 cup orange juice1 tablespoon olive oil2 teaspoons red wine vinegar1-1/2 teaspoons honey or brown sugar1/2 teaspoon salt
a pinch of ground black pepper
Preheat outdoor grill or broiler and cut Vidalia onions into in 8 (1/2 inch thick) slices. Prepare the dressing by combining orange juice, oil, vinegar, honey, salt and black pepper in a small bowl.Place onion slices on a grill or broiler pan. Grill until slightly softened and golden brown, about 3 minutes; turn and cook until tender, about 3 minutes longer. Spoon half of the dressing over the onions and remove from grill.
Serve on a bed of spinach leaves topped with chopped tomatoes and drizzled with remaining dressing.
Adapted from Morris Farms
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This recipe was most recently featured in
Boston Organics Newsletter No. 20 of 2015.