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add to shopping list 3 large red onions (about 2 1/2 pounds), each cut through stem into 8 wedges, peeled 7 tablespoons extra-virgin olive oil 1/4 cup balsamic vinegar 1 cup mayonnaise 1/4 cup chopped fresh basil 1 1/2 tablespoons fresh lemon juice 2 1/4 teaspoons grate [...]
Read the recipe at epicurious.com
