ONION VINAIGRETTE SALAD
"The recipe for this pretty salad dressing was given to me a long time ago by my sister-in-law," comments Harriet Stichter of Milford, Indiana. "We like the mixture's onion flavor so much we keep some in our refrigerator year-round."
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 2-1/2 cups dressing.
Number Of Ingredients 10
Steps:
- In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. In a salad bowl, combine greens and vegetables. Drizzle with dressing and toss to coat. Store any leftover dressing in a refrigerator.
Nutrition Facts : Calories 88 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 177mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
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.
ARUGULA SALAD WITH PICKLED RED ONIONS AND CHAMPAGNE VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the salad: Combine the white vinegar, sugar, and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat and then add the onions. Return the liquid to a simmer, then take off the heat and let stand 15 minutes; drain.
- Put the arugula in a large salad bowl and add a few of the pickled onions and all of the cherry tomatoes; toss to combine. (Reserve the remaining pickled onions for another use.)
- For the vinaigrette: Combine the olive oil, Champagne vinegar, honey, mustard, 1/2 teaspoon salt and a few grinds of pepper in a mason jar and shake vigorously until emulsified.
- Add just enough vinaigrette to lightly coat the salad and toss well. Season to taste with salt and pepper. The remaining vinaigrette can be kept refrigerated up to 1 week.
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
PASTA SALAD WITH TOMATOES, CUCUMBERS AND GRILLED GREEN ONION-CRUSHED OLIVE VINAIGRETTE
Provided by Geoffrey Zakarian
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to high.
- Toss the scallions in 2 tablespoons of the olive oil and season with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well charred, 6 to 8 minutes, turning every couple of minutes. Set aside to cool. When the scallions are cooled, chop them finely.
- Bring a large pot of salted water to a boil for the pasta. Add the pasta and cook until al dente, about 2 minutes less than the package instructions.
- In a medium bowl, whisk together the vinegar and mustard. Season with salt and pepper. Whisk in the remaining 1/3 cup olive oil. Add the scallions and toss to coat.
- When the pasta is finished cooking, drain and add to the vinaigrette. Add the olives, tomatoes, red onion, provolone, dill, parsley and arugula. Toss to combine.
MANGO RED ONION SALAD WITH MINT VINAIGRETTE
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Cut the mangos in half, using the tip of your knife to cut around the large seed in the center. With the knife tip make slashes in the pulp of the fruit but not through the skin. Cut again in the other direction so that you've made hash marks in the fruit. Now turn the skin of the fruit inside out so that the fruit projects outward. With a spoon scoop out the already cut fruit into a mixing bowl.
- Peel the onion, cut in two and slice from root end to stem end into a fine julienne. Mix the mango and onion together.
- Combine the honey, lime juice, mint and soy in a small bowl. Pour this vinaigrette over the mango and onion and serve.
NEW POTATO SALAD WITH SAUTEED ONION VINAIGRETTE
Steps:
- Heat the olive oil in a medium skillet over medium high heat. Add the onions and saute until lightly golden brown. Add the shallot and garlic and cook an additional 1 minute. Remove from the heat and add the vinegar. Pour the mixture over the warm potatoes, add the parsley and stir to combine. Season with salt and pepper.
ROTISSERIE VINAIGRETTE CHICKEN SALAD
A simple and delicious chicken salad you can put together in no time. The flavors of the rotisserie chicken mingled with the vinaigrette dressing and veggies Are delightful. This recipe makes extra dressing, so keep some in the fridge for another salad. I always make extra and this recipe accounts for that ;)
Provided by Vseward Chef-V
Categories Chicken
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Vinaigrette:.
- Place all the ingredients in a screw-top jar and shake to combine. Taste and adjust the seasonings.
- In a large bowl toss Romaine lettuce, chicken, cucumber, tomatoes, onion, celery and.
- Dressing until evenly coated.
- Refrigerate at least 30 minutes.
BEEF AND ORANGE SALAD WITH RED ONION MUSTARD VINAIGRETTE
Steps:
- In a bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Stir in the onion and the parsley. Rub the steak with the garlic, discard the garlic, and sprinkle the steak with salt and pepper to taste. Broil the steak on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 to 5 minutes on each side for medium-rare meat and let it stand for 5 minutes. Divide the lettuce between 2 plates, arrange decoratively on the top the steak, sliced thin diagonally, and the orange sections, and drizzle some of the dressing over each salad. Serve the remaining dressing separately.
TOMATO AND ONION VINAIGRETTE
Steps:
- Place all ingredients in a medium bowl and stir to combine. Let stand at room temperature for at least 2 hours and up to 8 hours, stirring occasionally.
BROCCOLI WITH SWEET ONION VINAIGRETTE
This quick and easy recipe comes from the Renees Dressing that is used in the salad....I've modified it slightly. It is absolutely delicious....sweet and tangy and refreshing...and the colour of it is beautiful. You should prepare it just before serving, which may be it's only setback, but it doesn't take long. I hope you enjoy it!
Provided by Love2Eat
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Steam broccoli about 3 minutes (you want it to be slightly crunchy).
- Drain and rinse with cold water.
- Place broccoli, orange segments, onion and pepper in a bowl.
- Toss with vinaigrette and serve.
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.
VINAIGRETTE SALAD
This slightly tangy oil and vinegar dressing complements a bowl of mixed salad greens or a colorful vegetable toss nicely. It's not overpowering, so the fresh vegetable flavors shine through. -Rosemarie Forcum, White Stone, Virginia
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 12 servings (about 1/2 cup dressing).
Number Of Ingredients 9
Steps:
- In a small bowl, combine the vinegar, sugar, salt, seasoned salt and pepper. Gradually whisk in oil. In a large bowl, combine lettuces and onion if desired. Serve with dressing.
Nutrition Facts : Calories 87 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.
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