I wanted something to accompany my Sriracha Mac & Cheese, and I had a bunch of spinach left over from the other night. I decided to make this salad, which was crazy-easy. I grilled the onion on a grill pan. And you know what? It was delicious. It was the perfect accompaniment, and it was very good. I would consider making it again if I needed a side for an Asian-inspired meal.
Spinach Salad with Grilled Red Onion Rings and Sesame Vinaigrette
Cooking Light, July 2007
1 large red onion -- cut crosswise into 12 (1/4-inch-thick) rings (about 10 ounces)
2 teaspoons dark sesame oil -- divided
1 1/2 tablespoons fresh lemon juice
1 tablespoon low-sodium soy sauce
1 tablespoon honey
10 cups baby spinach leaves -- (about 10 ounces)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 tablespoon sesame seeds -- toasted
1. Prepare grill.
2. Combine onion and 1/2 teaspoon oil, tossing to coat. Arrange onion on a grill rack; grill 9 minutes or until browned and tender, turning frequently.
3. Combine remaining 1 1/2 teaspoons oil, juice, soy sauce, and honey in a small bowl, stirring with a whisk.
4. Place spinach in a large bowl; sprinkle with pepper and salt. Add onions. Drizzle oil mixture over spinach, tossing gently to coat. Sprinkle with sesame seeds.