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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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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.

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 3.5 Fat, 0.6 Vegetables, 0.0 Meat,

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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Servings

Ingredients

12.0
12 each fresh green onions 1.0
1 tbsp olive oil 2.0
2 tbsp balsamic vinegar 1.0
1 oz reduced fat grated parmesan cheese 2.0
2 each arugula 1.0
1 pinch salt and pepper

Directions

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.
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.
Arrange the arugula, roasted onions, and cheese on serving plates; drizzle with the pan juices and serve.