Grilled Vidalia Onion with Orange-Honey Vinaigrette

• 2 large (about 1-1/2 pounds) Vidalia Sweet Onions
• Cut in 8 (1/2 inch thick) slices
• 1/4 cup orange juice
• 1 tablespoon olive oil
• 2 teaspoons red wine vinegar
• 1-1/2 teaspoons honey or brown sugar
• 1/2 teaspoon salt
• a pinch of ground black pepper

Per portion: 127 calories
4gm protein
22gm carbohydrate
4gm fat
336mg sodium
0mg cholesterol

Preheat outdoor grill or broiler. Place Vidalia Onion slices on a grill or broiler pan. Grill until slightly softened and golden brown, about 3 minutes; turn and cook until tender, about 3 minutes longer. To prepare dressing, combine in a small bowl orange juice, oil, vinegar, honey, salt and black pepper; spoon over grilled onions. Serve, if desired, on a bed of spinach leaves topped with chopped tomatoes and drizzled with dressing.

YIELD: 4 portions