Tomato, Onion, and Roasted Lemon Salad
USA
Makes 6 ∙ Source Bonappetit.com
Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
Gently toss lemon slices with sage, sugar, and 1 Tbsp. oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15–20 minutes. Let cool.
Whisk pomegranate molasses, allspice, and remaining 1 Tbsp. oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.
Calories (kcal) 80 Fat (g) 5 Saturated Fat (g) 0 .5 Cholesterol (mg) 0 Carbohydrates (g) 9 Dietary Fiber (g) 2 Total Sugars (g) 5 Protein (g) 1 Sodium (mg) 10