Recipe courtesy of Bobby Deen
Episode: Burger-Rama
Print
Total:
50 min
(includes cooling time)
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
50 min
(includes cooling time)
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Roasted Onions:
  • 1 Vidalia onion, quartered with stems intact, peeled
  • 1 red onion, quartered with stems intact, peeled
  • Canola oil spray
  • Salt and freshly ground black pepper
Vinaigrette:
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons orange juice
  • 1/2 teaspoon chili powder
  • 2 limes, juiced and zested
  • Salt and freshly ground black pepper
Salad:
  • 8 ounces spinach leaves
  • 1/4 cup sunflower seeds
  • 1 avocado, chopped
  • Sundried tomatoes, for garnish
  • Anchovies, for garnish

Directions

Watch how to make this recipe.

For the roasted onions: Preheat the oven to 425 degrees F. Place the Vidalia and red onions on a foil-lined baking sheet and spray with canola oil spray. Sprinkle with salt and black pepper and roast for 20 to 25 minutes, giving a toss halfway through cooking.

For the vinaigrette: Meanwhile, pour the olive oil into a large bowl. Whisk in the orange juice, chili powder and lime juice and zest and season with salt and black pepper.

For the salad: Let the onions cool until lukewarm, about 10 minutes, then toss in the vinaigrette to combine. Add the spinach, sunflower seeds and avocado and gently toss together. Garnish with sundried tomatoes and anchovies, if desired. Serve immediately.

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