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Grilled Onion Salad with Lime Vinaigrette


Onion lovers, rejoice! White and green onions offer a sweet and savory flavor in contrast to the bite of the red onion.

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  • Cooking spray
  • 1 small white onion, cut into 3/4-inch wedges
  • 1 small red onion, cut into 3/4-inch wedges
  • 4 green onions, halved crosswise
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 3/8 teaspoon kosher salt
  • 2 cups baby arugula leaves
  • 3/4 cup thinly sliced radishes
  • 1/2 cup fresh cilantro leaves


Servings 4
Adapted from


Step 1

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange white and red onions on pan; grill 10 minutes, turning occasionally. Place grilled onions in a large bowl. Add green onions to pan; grill 2 minutes on each side. Add to onion mixture; cover with plastic wrap. Let stand 10 minutes. Add oil, juice, and salt; toss to coat. Add arugula, radishes, and cilantro; toss to coat.


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