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Yield:
4
Ingredients:
Instructions:
Instructions: _ PEEL onions, leaving root end intact. Cut each onion vertically into quarters, cuffing to within 1/2 inch of root end. Cut each quarter vertically into thirds. Place in a shallow dish
_ WHISK together vinegar and next 3 ingredients. Pour over onions; cover and chill 2 hours. _ DRAIN onions, reserving vinaigrette mixture. _ GRILL onions, covered with grill lid, over medium-high heat (350 to 400) 10 to 15 minutes or until tender Place each onion on 2 cups salad greens; drizzle with reserved vinaigrette. Sprinkle with parsley and pecans. Email this Recipe:
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