Ingredients
2 cups yellow onions, sliced
2 tablespoons vegetable or olive oil
2 tablespoons Balsamic or red wine vinegar
Lettuce
1 pound roast turkey, sliced
4 crusty rolls, split, buttered and toasted
Cracked black pepper
1/4 cup fresh oregano leaves (stripped from stem)
8 cherry tomatoes, halved
Preparation
Gently sauté onions in oil until tender and golden. Add vinegar and cook about 2 minutes or until liquid is nearly gone. Divide lettuce and turkey onto rolls. Top with onions, pepper, oregano and tomatoes.
Nutrition
Per serving: About 405 cal, 40 g pro, 38 g carb, 10 g fat, 22% cal from fat, 96 mg chol, 378 mg sod, 4 g fiber
Credits
Recipe provided by the National Onion Association
http://www.onions-usa.org/
