🫙 From the Spice Rack
Roasted Onion, Endive and Orange Salad
4 md Red onions 1 tb Olive oil 1 tb Balsamic vinegar 1 bn Watercress 4 Belgian endives 4 c Spinach, loosley packed 4 Navel oranges
maineasy
Ingredients8 items
Ingredients
- 4medium red onions
- 1tbsp olive oil
- 1tbsp balsamic vinegar
- 1bn watercress
- 4belgian endives
- 4cup spinach, loosley packed
- 4navel oranges
- 1tbsp white wine vinegar
Directions
- 1
4 md Red onions 1 tb Olive oil 1 tb Balsamic vinegar 1 bn Watercress 4 Belgian endives 4 c Spinach, loosley packed 4 Navel oranges
- 2
Preheat oven to 400F (200C) Cut onion in half and slice each half into 4 wedges
- 3
Separate wedges into individual pieces
- 4
In a bowl, toss onions with olive oil and balsamic vinegar
- 5
Season with salt and pepper
- 6
Place on cookie sheet, bake for 20 minutes or until onion wedges are browned
- 7
Clean stalks from watercress and toss leaves with onions
- 8
Slice Belgian endives into 1/2-inch slices and add to bowl