Serves 4 / Enjoy this summer meal outdoors. Prep tip: Have hard-cooked eggs at the ready; otherwise, add 10-15 minutes to the total prep time.

3 tablespoons rice or white balsamic vinegar
5 tablespoons olive oil, divided
½ teaspoon pressed fresh garlic
2 medium-large red onions, diced large or sliced
5 ounces salad greens
½ cup grated carrot
½ bunch fresh parsley, coarsely chopped
2 tablespoons fresh tarragon, finely chopped
4 hard-cooked eggs, chilled, quartered

1. Whisk together vinegar, 4 tablespoons olive oil, garlic, and salt and pepper to taste. Let stand for at least 5 minutes (longer is fine).
2. Sauté red onions in remaining 1 tablespoon oil until slightly wilted but not too limp. Cool.
3. Toss salad greens with onion, carrot, parsley, and tarragon. Toss with dressing. Serve, garnished with eggs.

PER SERVING: 274 cal, 72% fat cal, 22g fat, 4g sat fat, 212mg chol, 8g protein, 11g carb, 2g fiber, 85mg sodium

Onion Salad Add-ins:

• grated Asiago cheese
• pitted kalamata olives
• small diced and cooked potato
• bacon crumbles
• crushed red pepper flakes