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Caramelized Onion and Grapefruit Salad with Pomegranate Lavender Dressing
Yields 2 servings
For the Caramelized onions:
3 tablespoons olive oil
1 medium red onion, very thinly sliced
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the Dressing:
2 tablespoons lavender vinegar
2 tablespoons pomegranate juice
1 tsp fresh lemon juice
1 tsp honey
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
For the Salad:
1 pink grapefruit
1 head romaine lettuce, thinly sliced or torn into 1-inch pieces
1 large celery stalk, thinly sliced
3 scallions, finely sliced
For the caramelized onions:
In a large skillet, heat the oil over medium heat. Add the onions, balsamic vinegar, salt and pepper. Cook, stirring occasionally, until the onions are deep golden brown, about 20 minutes. Set aside to cool, about 10 minutes.
For the dressing:
In a small bowl, whisk together the lavender vinegar, pomegranate juice, lemon juice and honey. Slowly whisk in the olive oil until blended. Season with salt and pepper, to taste.
Pour the dressing over the salad and toss until all the ingredients are coated. Arrange the caramelized onions on top and serve.