#loveyourleftovers with this one step wonder! Double this recipe (or x4) to make enough for your lunch salads for the week. Simply store in an air-tight container in the fridge for up to 4 days.
Ingredients
¼ teaspoon olive oil
¼ red onion
1 teaspoon honey
1 tablespoon water
2 teaspoons balsamic vinegar
Method
1. Heat oil in a non-stick fry-pan on low-medium heat. Add onion and sauté for 1–2 minutes, until soft and lightly browned. Add honey, water and balsamic vinegar and continue cooking, stirring often, for 4–5 minutes.
Nutritional Info
Energy (kJ): 180
Energy (Cal): 43
Carbohydrate (g): 7.6
Protein (g): 0.4
Fat (g): 1.2
Saturated Fat (g): 0.2
Sugars (g): 7.4
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