Developed by John Ash of EatingWell.com Servings: 4 Serving size: ½ cup 2 cups finely shredded green cabbage ½ cup thinly sliced red bell pepper ⅓ cup thinly sliced red onion 2 tablespoons seasoned rice vinegar 2 tablespoons extra-virgin olive oil ¼ teaspoon salt ⅛ teaspoon freshly ground pepper
Tagged as: red onion
Cauliflower and Carrot Salad
Recipe by Mary Cadogan of BBCGoodFood.com Servings: 4 1 small or ½ large cauliflower 2 carrots, grated 1 red onion, finely chopped 2 tsp capers 2 tbsp chopped parsley 1 tbsp white wine vinegar 1 tsp Dijon mustard 2 tbsp olive oil 1 tbsp mayonnaise Cooking instructions:
Chicken & Sweet Potato Grill Packets with Peppers & Onions
Recipe by Joy Howard of EatingWell.com Serving size: 1 ⅓ cup 1 pound boneless, skinless chicken breast (about 2 large), cut into 1-inch cubes 5 cups peeled and cubed sweet potatoes (about 2 medium) 5 cups diced red bell peppers (about 2 small) 1 large red onion, sliced
Mushroom, Onion and Basil Pizza
Recipe by Ellie Krieger of Food Network Servings: 4 Serving size: 2 pieces 1 tablespoon olive oil 8 ounces mushrooms, sliced 1/2 medium red onion, sliced 2 cloves garlic, minced 1 (10-ounce) baked thin pizza crust 1 cup marinara sauce 1/4 cup sliced, reconstituted sun-dried tomatoes 4 ounces
Roasted Salmon with Strawberry-Arugula Salad
Roasted Salmon with Strawberry-Arugula Salad 4 pieces salmon 1/4 cup olive oil (extra virgin) 1 tablespoon salt (kosher) 1 1/2 tablespoons black pepper (freshly ground) 2 lemons (cut into wheels) 2 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 16 ounces strawberries (sliced) 10 ounces arugula greens 1/2 red onion