Ingredients
- For the Caramelized Onions
- 3 tbsp butter
- 1/2 medium medium yellow onion, sliced
- 1 tbsp honey
- For the Salad
- 1 cup Greek yogurt
- 1 tbsp milk of choice
- 3 stone fruit of choice (example used 1 peach, 1 plum 1 nectarine), sliced
- 1/2 cup Diamond of California® Butter Roasted Pecans
The Steps
- Start by caramelizing the onions: add butter and onions to a large skillet and heat over medium heat. Once butter starts to boil, lower to to a simmer, add the honey then simmer onions for 5-10 minutes, or until they become soft, stirring occasionally so that they don’t burn.
- Meanwhile, whisk yogurt and milk together then add it to a bowl. Top the bowl with the caramelized onion, stone fruit and the pecans.
- Optional: drizzle everything with a little honey.
- Enjoy!
RECIPE CONTRIBUTED BY THE ALMOND EATER