Big Island Tomato and Maui Onion Salad (Emeril Lagasse) Recipe

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Big Island Tomato and Maui Onion Salad (Emeril Lagasse)
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Ingredients:

Directions:

  1. In a bowl, combine the tomatoes and Maui onion. Season with salt and pepper and toss to combine. Add the Maui Onion Dressing and toss to combine. Place the greens on a large platter and season with salt. Top with the tomato salad and serve.
  2. Maui Onion Dressing:
  3. Preheat the oven to 350 degrees F. Place the onion on a large piece of aluminum foil. Drizzle the onion with 2 tablespoons of the olive oil and season with salt and pepper. Wrap the onion tightly in the foil and roast until tender and lightly golden brown, about 50 minutes to 1 hour.
  4. Remove from the oven and cool. When cool, roughly chop the onion and place in the bowl of a food processor. Process until smooth. With the machine running, slowly add the remaining 1/4 to 1/2 cup olive oil through the feed tube, until the dressing is smooth. Season with salt and pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 97.76 Kcal (409 kJ)
Calories from fat 42 Kcal
% Daily Value*
Total Fat 4.67g 7%
Sodium 27.15mg 1%
Potassium 278.94mg 6%
Total Carbs 12.57g 4%
Sugars 5.8g 23%
Dietary Fiber 2.44g 10%
Protein 2.01g 4%
Vitamin C 37.9mg 63%
Vitamin A 2.4mg 79%
Iron 80.4mg 447%
Calcium 59.3mg 6%
Amount Per 100 g
Calories 17.92 Kcal (75 kJ)
Calories from fat 7.7 Kcal
% Daily Value*
Total Fat 0.86g 7%
Sodium 4.98mg 1%
Potassium 51.13mg 6%
Total Carbs 2.3g 4%
Sugars 1.06g 23%
Dietary Fiber 0.45g 10%
Protein 0.37g 4%
Vitamin C 6.9mg 63%
Vitamin A 0.4mg 79%
Iron 14.7mg 447%
Calcium 10.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.9
    Points
  • 3
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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