Grilled Green Onions with Orange Vinaigrette
This novel side dish partners with any grilled meat.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 92 |
| pro | 1 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 24 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 5% |
| vit A | 2% |
| vit C | 22% |
| folate | 10% |
-
3 bunches green onions, trimmed (about 18)
1 tsp (5 mL) vegetable oil
Pinch each salt and pepper
Orange Vinaigrette:
1 tbsp (15 mL) julienned orange rind
3 tbsp (50 mL) orange juice
1 tsp (5 mL) Dijon mustard
2 tbsp (25 mL) vegetable oil
Pinch each salt, hot pepper flakes and granulated sugar
Preparation:
Orange Vinaigrette: In bowl, soak orange rind in boiling water for 30 seconds; drain and pat dry. Set aside.
In same bowl, whisk orange juice with Dijon mustard; whisk in oil in slow, steady stream until slightly thickened. Stir in salt, hot pepper flakes, granulated sugar and orange rind.
In separate bowl, toss together green onions, oil, salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender, about 4 minutes. Transfer to platter. Drizzle with vinaigrette.
Source
Canadian Living Magazine: June 2006; Get Grilling: Summer 2007
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