1 medium red onion, peeled and cut into 8 wedges

1/4 C. plus 1 tsp. olive oil, divided

1/4 C. fresh lime juice

1 T. Dijon mustard

3 T. balsamic vinegar

Salt and pepper to taste

 

For the salad:

1 red apple, cut in matchstick-size pieces

1 tsp. fresh lime juice

4 C. watercress, washed, trimmed and dried

1 1/2 C. dried cranberries or blueberries

1/3 C. chopped toasted walnuts

 

Preheat oven to 400 degrees. Place onion, cut side down, on a baking sheet. Drizzle with 1 tsp. olive oil. Bake for 15 minutes. Turn onion over and bake for another 15 minutes, or until brown and caramelized. Set aside to cool. In a food processor, combine onion, lime juice, mustard and vinegar. Process until smooth and thick (add 1 T. water if mixture is too thick to process). Add the remaining 1/4 C. olive oil in a thin stream. Season with salt and pepper. Set aside. In a large bowl, toss apple and lime juice. Add watercress, cranberries and nuts. Add just enough dressing to coat greens. Toss well to combine.

 

Yield:

Calories:

Fat:

Fiber: