Salads
RecipesIngredients
6 small red or yellow onions
2 medium sweet potatoes
4-6 garlic cloves, peeled and crushed
2 teaspoons olive oil
1/2 teaspoon ground red pepper (cayenne)
16 ounces mixed greens
1 cup fresh pineapple, cubed
6 ounces cooked chicken breast, sliced
2 tablespoons grated Parmesan cheese
8 ounces light Cheddar cheese
Non-fat raspberry dressing
Fresh mint leaves for garnish
Preparation
01Prepare outdoor grill to medium-low heat.
02Peel onions, then cut them lengthwise into 4-6 sections, leaving root intact.
03Cut sweet potatoes into 1-inch by 3-inch “fingers.”
04Spread onions, potatoes and garlic out on heavy duty aluminum foil. Drizzle with olive oil and sprinkle with red pepper, tossing to combine.
05Cover with more aluminum foil and grill for approximately 30 minutes or until tender.
06Uncover and continue grilling until vegetables are well caramelized on outside, turning occasionally, approximately 10-15 minutes longer.
07Toss greens with dressing to taste.
08Divide among 6 plates and top with roasted vegetables, pineapple and chicken. Sprinkle with Parmesan. Grate Cheddar cheese into ribbons on top of each salad and garnish with mint.
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