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Roasted Onion, Arugula, and Pecorino Salad
Source: dLife

Light summer salad of caramelized onions, arugula, and Parmesan cheese with a light vinaigrette.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 52.5
Total Carbs 4.7 g
Dietary Fiber 1.2 g
Sugars 2.3 g
Total Fat 3.5 g
Saturated Fat 0.5 g
Unsaturated Fat 0.4 g
Potassium 137.3 mg
Protein 1.0 g
Sodium 20.1 mg
Dietary Exchanges
1 Fat , 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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12 each  fresh green onions
1 tbsp  olive oil
2 tbsp  balsamic vinegar
1 oz  reduced fat grated parmesan cheese
2 each  arugula
1 pinch  salt and pepper
  1. To prepare: Preheat the oven to 375 F. Place the onions in a shallow roasting pan and drizzle over the oil. Season generously and drizzle over half the balsamic vinegar. Roast for 25-30 minutes, stirring halfway through, until the onions are softened and browned.
  2. Drizzle over the remaining balsamic vinegar and allow the onions to cool to room temperature. Using a vegetable peeler, shave the Parmesan into wafter-thin slices.
  3. Arrange the arugula, roasted onions, and cheese on serving plates; drizzle with the pan juices and serve.

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