Skillet-charred vidalia onion salad

Indulge in the savory goodness of skillet-charred vidalia onion salad. Savor the smoky flavors and sweet notes in every delicious bite.

Ingredients:

• 30g feta cheese, crumbled (about 1/4 cup)
• 3 garlic cloves
• 2 tablespoons fresh lemon juice
• 1 red Fresno chile, seeded and coarsely chopped
• 2 tablespoons extra-virgin olive oil
• Cooking spray
• 3 small Vidalia onions, peeled and cut into 1/2-inch slabs
• ¼ teaspoon kosher salt
• 1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
• 2 teaspoons finely chopped fresh oregano

Instructions:

1. For the dressing, blend together feta cheese, minced garlic, freshly squeezed lemon juice, and chopped chili in a small food processor until the mixture is smooth. If needed, add a tablespoon of hot water to adjust the consistency.Next, drizzle in oil into the processor and blend for approximately 30 seconds until the dressing becomes velvety. Set it aside for later use.Warm up a large cast-iron skillet over medium-high heat and spray it with cooking oil.Arrange the onion slices in the skillet in a single layer. Gently press down on each slice to ensure they make full contact with the pan. Sprinkle salt evenly over the onions.Let the onions cook without flipping them for about 4 minutes or until they develop a nice char. Then, transfer the cooked onions to a spacious bowl.Using the same skillet, add the chickpeas and cook for about 3 minutes until they start to char slightly. Combine them with the onions in the bowl.Gently separate the onion rings and add oregano along with the prepared dressing.Mix everything together until all components are evenly coated with the dressing.For a different twist, try out this variation: Lamb and Turkey Vidalia Salad: Brown 4 ounces of ground lamb and 4 ounces of ground turkey for about 5 minutes until fully cooked. Drain any excess liquid. Toss the meat mixture with 4 cups of baby spinach, an extra 2 tablespoons of lemon juice, an additional teaspoon of oregano, and 1/4 teaspoon more of kosher salt. Fold this mixture into the onion salad. This recipe yields 4 servings, with each serving being about 1 cup. NUTRITION INFORMATION: 281 calories; 9g fat (4g saturated fat); 437mg sodium.

Summary:

• Calories: 1353 kcal
• Fat: 62 g
• Protein: 43 g
• Carbs: 168 g
• Potassium: 1683 mg
• Magnesium: 205 mg