If you have the time, it’s important the red onions marinate in the dressing before tossing with the salad. A couple hours is best, but a minimum of 40 minutes will take the bite out of the onions.
Course
Lunch, Salad
Cuisine
Italian, North American
Keyword
basil, Dijon Mustard, Kalamata Olives, Olive Oil, Oregano, Parsley, Red Onions, Red Wine Vinegar, Tomatoes
Ingredients
¼cupolive oil 0 CHO
2TBSPRed Wine Vinegar 0 CHO
½tsp.Dijon mustard 0 CHO
¼tsp.oreganodried 0 CHO
¼tsp.basildried 0 CHO
¼tsp.parsleydried 0 CHO
¼tsp.salt 0 CHO
¼tsp.pepper 0 CHO
Salad:
6cupswashed and chopped Romaine lettuce 0 CHO
¼cup(30 gr) red onion, thinly sliced 3 CHO
½cup(15) Kalamata olives (1 CHO/3 olives) 5 CHO
3(114 gr) cocktail tomatoes 3 CHO
TOTAL CHO 13 CHO
4SERVINGS13 CHO DIVIDED BY 4 3.25 CHO/SERVING
Instructions
Thinly slice onions with a knife or mandolin. Place in a flat pasta style dish.
Mix all dressing ingredients in a small mason jar and shake until mustard incorporates.
Add dressing to the onions and let rest at room temperature for up to 2 hours.
Wash and chop lettuce, drain Kalamata olives and slice tomatoes into quarters just prior to serving.
Add the onion and dressing to the lettuce. Top with olives and tomatoes.