ROASTED BEET AND VIDALIA ONION SALAD
A great mix of crisp and tender, and sweet and spicy. Cook time includes both grill time as well as the 1 hour refrigeration time needed.
Provided by Julie Tremmel
Categories Onions
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat gas grill on high heat. Turn one burner off, then reduce the other burner(s) to medium.
- Individually wrap each beet in foil. Place beets over the off area and cover. Cook, turning the beets occasionally, until just tender, 45-60 minutes. Cool completely. Peel and slice beets into 1/2 inch thick rounds.
- In a medium bowl, whisk balsamic vinegar, tarragon, brown sugar, salt and pepper until combined. Gradually whisk in oil until dressing thickens. Add beets and onions and toss well.
- Cover and refrigerate until chilled, at least one hour. Serve chilled.
Nutrition Facts : Calories 151.3, Fat 12.2, SaturatedFat 1.7, Sodium 246.9, Carbohydrate 10.4, Fiber 1.8, Sugar 7.1, Protein 1.5
CORN AND VIDALIA ONION SALAD
Steps:
- Prepare a charcoal or gas grill for medium-high heat, or preheat the broiler.
- Place the corn on the grill or in a broiler pan. Cook, turning every 5 minutes, until lightly browned all over, about 20 minutes. Let cool, then cut the kernels from the ears (you should have about 3 cups).
- Coat the grill or broiler pan with cooking spray. Grill the onion slices for 5 minutes on each side.
- Combine the corn, onions, cilantro, tomatoes, vinegar, salt, pepper and red pepper flakes in a large bowl. Toss well and serve.
ONION BEET SALAD
Everyone loves the tangy dressing on these mouthwatering baked beets. I'm always asked to bring this pretty dish to family gatherings.-Barbara Van Lanen, Salinas, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Place beets in a large resealable plastic bag; add 2 tablespoons oil. Seal bag and shake to coat. Place an 18x12-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Arrange beets on foil; fold foil over beets and seal tightly. Bake at 400° for 1 to 1-1/4 hours or until tender. , Cool to room temperature. Cut beets into cubes; place in a large bowl. Add onion. In a small bowl, whisk the vinegars, sugar, salt, basil, pepper and remaining oil. , Pour over beet mixture; gently toss to coat. Cover and refrigerate for at least 1 hour, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 135 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein.
VIDALIA ONION SALAD DRESSING
Make and share this Vidalia Onion Salad Dressing recipe from Food.com.
Provided by Parsley
Categories Salad Dressings
Time 15m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Whisk all ingredients together; chill in a cruet at least 2 hours.
- Shake well before serving over salad greens.
Nutrition Facts : Calories 1197.7, Fat 109.5, SaturatedFat 7.8, Sodium 643, Carbohydrate 57.1, Fiber 1.1, Sugar 52.6, Protein 1
VIDALIA'S ONION & BEET SALAD
This salad celabrates spring with fresh herbs, Vidalias and goat cheese. Add rotisserie chicken, shrimp, salmon or beef to make it a main dish.
Provided by Nita A.
Categories Greens
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put beets into two separate saucepans (to keep colors intact). Cover with water and bring to a boil. Reduce the heat and simmer beets 15 minutes or until tender. Rinse beets separately under cold running water. Rub off skins with an old kitchen towel or paper towels. Cut beets in quarters.
- Whisk honey, vinegar and thyme together in a small bowl. Slowly whisk in olive oil, salt and pepper until blended.
- Combine beets and 1/4 cup vinaigrette.
- Spread each baguette slice with goat cheese and broil until brown on the top. Combine lettuce, beets, onions and 1/3 cup vinaigrette; toss well. Serve with goat cheese crostini. You'll have leftover vinaigrette.
Nutrition Facts : Calories 404.8, Fat 15.6, SaturatedFat 2.3, Sodium 542.1, Carbohydrate 61.1, Fiber 3.4, Sugar 25.1, Protein 6.6
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