Which brings me to New Years and the fact that my local warehouse store has a sale right now on diet products and scales. Oh, yeah. That’s right. Tis the season to be a bit healthier.Okay, okay. No more desserts for a while. I’ll see if we can come up with some healthy meals to eat in the next couple of months.I spent a couple hours the other night surfing other blogs for meal ideas. At two or three posts a week for almost 6 months now, I’m running out of meal ideas fast. Fortunately for me, there are about a zillion blogs out there with amazing looking recipes. Unfortunately for my husband, business, and even my cats, I feel the need to make them all now so I can share them with you immediately, meaning there is no time to do anything else except grocery shop and cook, cook, cook. Oh, and post, of course.
So, here’s this one from www.anticiplate.com. Now before you go clicking on that link, you need to know that this lady is pro, so her website is, well, better than mine. She’s got a lot of very gourmet meals that look amazing, but realistically neither you nor I have the time or energy for foods involving octopus and the like. Here’s one recipe she made that is both simple and tasty. I tried it last night served alongside my chicken crescent rolls and found the pairing to be perfect. I think these caramelized onions may also taste amazing on a new pizza recipe that I just found, but you’ll have to wait a bit before I post that.
salad with caramelized red onions & pine nuts
1/4 c. pine nuts, toasted
1 red onion, sliced thin
2 tbsp. balsamic vinegar
1 tsp. sugar
pinch of salt
drizzle of olive oil
4 big handfuls baby spring salad mix
Slice parmigiano reggianno, if desired
balsalmic vinaigrette dressing
Preheat oven to 350 degrees.
Toss red onions in balsamic, sugar, pinch of salt, and drizzle with olive oil.
Roast for 15-20 minutes or until softened and sweet. Taste to make sure they are cooked as much as you like them. Some people like a little of the crunch and raw onion taste. Others prefer them to be completely cooked. It’s up to you! Once cooked to your standards, set aside to cool.
Toast pine nuts in a non-stick skillet on medium until lightly browned. Careful here – they burn quickly! Tossing them in the air without losing any is worth extra points! Set aside to cool.
Top greens with red onions and pine nuts.
Add salad dressing and top with sliced parmigiano reggiano if desired.
4 responses so far ↓
1 LeAnn // Jan 6, 2010 at 7:03 pm
Lots of lettuce in the garden right now – I totally need this type of recipe to keep the salad motivation going! Sounds like a yummy combo.
But there is NO such thing as too many dessert recipes. That’s just ridiculous.
2 Jo // Jan 7, 2010 at 10:07 pm
I agree with LeAnn… NO such thing as too many desserts
I like caramelized onions and pine nuts A LOT, so this sounds very yummy
3 paulawong // Jan 7, 2010 at 10:51 pm
Well, if you like caramelized onions and pine nuts, then this is the recipe for you.
It’s simple, but still tasty. My goal, spurred on by LeAnn’s comment, is to learn more salad recipes so that every time we eat salad, it feels like a new experience as opposed to the old, “Oh, salad again???”
4 Brant // Jan 14, 2010 at 6:01 pm
And, the more roasted pine nuts are, the more delicious they are!
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