Cut red onion in quarters lengthwise. Toss with olive
oil and season to taste with salt and freshly cracked
pepper. Place on a pan and roast for 1 hour, or until
translucent and lightly browned around the edges.
Wash lettuces; cut in half crosswise. Drain in a colander,
Place lettuce in a bowl with feta, watermelon, walnuts
and half of the roasted onion, separated into leaves.
To prepare the dressing, place the remaining half of
the roasted red onion in a blender with vinegar and
honey; blend until smooth. Slowly add oil while
blending on medium speed. Season to taste with salt
Add dressing to the salad and toss to coat.
Makes 2-4 servings.
Brands may vary by region; substitute a similar product.
1 Tanimura & Antle*
Artisan Red Onion
1 tablespoon olive oil
Sea salt and freshly
cracked black pepper
3 heads Tanimura & Antle*
1/4 cup crumbled
1/2 cup watermelon cut
in 1/4-inch dice
1/4 cup walnuts, toasted
1/3 cup rice wine vinegar
1 teaspoon honey
1/3 cup walnut oil
1/4 cup canola oil
Roasted Red Onion and
Artisan Lettuce Salad
Tanimura & Antle
In a large bowl, combine tuna, grapes, celery,
onion, avocado, tomatoes, walnuts, lemon juice
In a small bowl, combine yogurt, mayonnaise and
mustard; stir to blend. Add to the tuna mixture and
toss, making sure to coat everything.
Serve on a bed of lettuce or with your favorite bread,
such as a croissant. Makes about 6 servings.
* Brands may vary by region; substitute a similar product.
2 6-ounce cans water-
1/2 cup sliced Bravante*
green and/or red
1/3 cup chopped celery
1/3 cup chopped red onion
1/3 cup diced avocado
1/3 cup diced
1/3 cup chopped walnuts
1 tablespoon fresh
2 teaspoons ground
2 teaspoons Lawry’s
1/2 cup plain
1/3 cup reduced-fat
1/2 cup Dijon mustard
Lettuce or bread,