SPRING ONION VINAIGRETTE
This vinaigrette recipe is courtesy of chef Jimmy Bradley and is used to make his Grilled Asparagus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 8
Steps:
- Place all ingredients in a small bowl and whisk until well combined.
ROMAINE AND RED ONION SALAD WITH PARMESAN BALSAMIC VINAIGRETTE
Categories Salad Leafy Green Onion Quick & Easy Low Sodium Vinegar Parmesan Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. In a small bowl toss the bread cubes with 1 tablespoon of the olive oil and salt to taste and on a baking sheet toast them in the middle of the oven for 10 minutes, or until they are golden. Transfer the croutons to a salad bowl and let them cool. In a blender or small food processor blend together the garlic, the vinegar, the water, 3 tablespoons of the Parmesan, the orégano, the remaining 2 tablespoons olive oil, and salt and pepper to taste until the dressing is combined well. To the croutons add the romaine, the onion, and the dressing, toss the salad well, and sprinkle it with the additional Parmesan.
TOMATO, AVOCADO, AND RED ONION SALAD WITH HERB VINAIGRETTE
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place vinegar in a small bowl. Gradually whisk in the oil in a thin stream. Stir in the chives, parsley, salt, and pepper.
- Arrange the tomatoes, onion, and avocado in an overlapping pattern on serving plate. Pour dressing on top.
GRILLED ONION SALAD WITH SHERRY VINAIGRETTE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue or preheat broiler. Whisk vinegar, lemon juice, lemon peel and oregano in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. Brush onions on both sides with some of dressing. Season onions with salt and pepper. Grill onions until lightly charred and tender, turning occasionally, about 12 minutes. Transfer to plate and cool. Toss greens with remaining dressing. Transfer to serving bowl. Arrange onions on top. Sprinkle with goat cheese and mint and serve.
BULGUR SALAD WITH GREEN ONION VINAIGRETTE
Steps:
- Place bulgur in a large bowl, pour 3 cups boiling water over, cover the bowl with plastic wrap and let sit until tender, about 15 to 20 minutes. Drain well, squeezing out as much water as possible, if needed. Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced green onions. Place the lime juice, honey, serrano, and 1/2 cup chopped green onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. If the mixture appears too thick, blend in a few tablespoons of cold water, and season with salt and pepper, to taste. Transfer the salad to a platter and drizzle with the green onion vinaigrette.
Nutrition Facts : Calories 260 calorie, Fat 19 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 337 milligrams, Carbohydrate 22 grams, Fiber 5 grams, Protein 3 grams, Sugar 5 grams
RED ONION VINAIGRETTE
Make and share this Red Onion Vinaigrette recipe from Food.com.
Provided by Dancer
Categories Salad Dressings
Time 10m
Yield 1 3/4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a blender and blend on high speed until smooth and thickened.
- Refrigerate for at least 1 hour before serving.
SWEET ONION VINAIGRETTE
When grilling up all those lovely summer veggies why not try adding a sweet onion vinaigrette for a nice change.
Provided by Debbwl
Categories Salad Dressings
Time 1h20m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- In food processor puree everything but the onion. Pour into a bowl and let stand at room temperature for 1 hour so that flavors blend.
- In mean time grill onion slices.
- Add onion slices to vinaigrette and serve at room temperature over grilled veggies.
CREAMY ONION SALAD
Posted this recipe as a request on the message board. I found the recipe in the "Blueberries and Polar Bears" cookbook. The recipe suggests serving this with "beef or Jalaneo Goose, or on top of a beef sandwich the next day!" I guessed on the serving size, because it wasn't given.
Provided by Kim D.
Categories Vegetable
Time 8h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Slice the onions very thin and place them in a plastic or glass dish.
- Combine the vinegar, water, sugar, and salt.
- Mix well to dissolve the sugar and salt.
- Pour over the sliced onions and mix well.
- Put a plate on top of the onions and set a weight on it.
- A plastic bottle of oil and vinegar works well.
- Let the onions sit on the counter all day- overnight is best.
- Drain the onions (You will wonder where all the liquid came from!).
- Combine the dressing and celery seed and toss with onions.
- Put in a serving bowl and serve.
ONION VINAIGRETTE SALAD
Make and share this Onion Vinaigrette Salad recipe from Food.com.
Provided by Trisha W
Categories Greens
Time 10m
Yield 2 1/2 cups of dressing
Number Of Ingredients 13
Steps:
- In a bowl or jar combine the first 8 ingredients and mix well by shaking.
- Combine the vegetables and salad leaves in a bowl, drizzle and toss with enough dressing to coat.
Nutrition Facts : Calories 721.1, Fat 43.7, SaturatedFat 5.7, Sodium 1397.8, Carbohydrate 81.9, Fiber 0.4, Sugar 80.7, Protein 0.3
SWEET ONION VINAIGRETTE
Make and share this Sweet Onion Vinaigrette recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 8
Steps:
- Whisk together all ingredients except oil.
- Gradually add oil in a slow, stedy stream, whisking constantly until smooth.
- Cover and chill 30 minutes or more or until ready to serve. Great over salads and also roasted vegetables, fish, meat, rice, etc.
Nutrition Facts : Calories 928.4, Fat 87.4, SaturatedFat 6.5, Sodium 1402, Carbohydrate 37, Fiber 1.1, Sugar 33.2, Protein 0.8
GRILLED ONION SALAD
Make sure the onions are cooked until soft for best flavor with the greens.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Heat grill to medium; lightly oil grates. In a small bowl, gently toss onion with 1 tablespoon oil; season with salt and pepper. Grill wedges, turning occasionally, until soft, 15 to 20 minutes.
- Meanwhile, in a large bowl, whisk together lemon juice and remaining 3 tablespoons oil; season with salt and pepper. Add greens, and toss to coat. Serve topped with onion and cheese.
Nutrition Facts : Calories 234 g, Fat 20 g, Fiber 2 g, Protein 7 g
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