Introducing My Love...

of FOOD! I love to cook although given my tendency towards procrastination/ poor planning (see: laziness) I usually end up eating Cheerios for dinner. However, I figure that since I am yoga-ing it up, I might as well try to eat a little healthier. It never hurts to try lose some weight if you are working out anyway! Unfortunately, last week was not a successful start to that as some yummy pizza and post-holiday chocolate somehow mysteriously found their respective ways into my belly. The other day though I watched an episode of Giada that happened to be called "Light and Delicious" and she made a caramelized onion and grapefruit salad which did look, in fact, delicious. So I made it for lunch today. And it was, although the original recipe called for fennel and romaine which I'm guessing would have made it better. I thought the arugula ended up being a bit too bitter for the salad. So much for healthy eating... Try it out for yourself!

Caramelized Onion and Grapefruit Salad
Adapted from a recipe by Giada DeLaurentis

Ingredients
3 tablespoons olive oil
2 onions, very thinly sliced
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Dressing:
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Salad:
2 pink grapefruits
1 bag of arugula
1 small cucumber, peeled, seeded and thinly sliced
3 scallions, finely sliced
1 tablespoon chopped fresh thyme leaves

For the caramelized onions: In a large skillet, heat the oil over medium heat. Add the onions, balsamic vinegar, salt and pepper. Cook, stirring occasionally, until the onions are deep golden brown, about 20 minutes. Set aside to cool, about 10 minutes.

For the dressing: In a small bowl, whisk together the red wine vinegar, lemon juice and honey. Slowly whisk in the olive oil until blended. Season with salt and pepper, to taste.

For the salad: Peel and trim the ends from each grapefruit. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a large salad bowl. Add the arugula, cucumber, scallions, and thyme.

Pour the dressing over the salad and toss until all the ingredients are coated. Arrange the caramelized onions on top and serve.


Caramelizing the onions with balsamic vinegar- yum!


Segmenting the grapefruit


The end product!


For another incredibly delicious, beyond amazing (albeit less healthy) salad check out this one