Roasted Onion Salad Recipe
"Try this impressive salad at your next dinner party or during the holidays. Roasting the onions and garlic creates a depth of flavor you just can't get with any other cooking method!" Janice Mitchell, Aurora, Colorado
Prep: 20 min.
Bake: 40 min. + cooling
Yield: 8 Servings
Ingredients
3 large sweet onions, cut into 1/2-inch slices
1/4 cup plus 1/2 teaspoon olive oil, divided
4 garlic cloves
8 cups torn mixed salad greens
1 cup (4 ounces) crumbled blue cheese
1/2 cup chopped walnuts, toasted
DRESSING:
2 tablespoons white wine vinegar
2 shallots, quartered
1/4 cup minced fresh parsley
1/2 teaspoon crushed red pepper flakes
2/3 cup olive oil
Directions
Place onions in a 15-in. x 10-in. x 1-in. baking pan. Drizzle with 1/4 cup oil; toss to coat. Place garlic on a double thickness of heavy-duty foil. Drizzle with remaining oil. Wrap foil around garlic; place on baking pan with onions.
Bake at 400° for 40-45 minutes or until onions are lightly browned and garlic is tender, turning onions occasionally. Cool for 10-15 minutes.
In a large salad bowl, combine the greens, cheese and walnuts; top with onions.
For dressing, place vinegar and shallots in a blender; squeeze softened garlic into blender. Cover and pulse until blended. Add parsley and pepper flakes. Cover and process, gradually adding oil in a steady stream. Serve with salad. Yield: 8 servings.
Nutritional Facts 1 cup salad with 1/4 cup onions and 2 tablespoons dressing equals 369 calories, 34 g fat (7 g saturated fat), 13 mg cholesterol, 255 mg sodium, 11 g carbohydrate, 3 g fiber, 7 g protein.
Originally published as Roasted Onion Salad in Taste of Home October/November 2008, p18
"Try this impressive salad at your next dinner party or during the holidays. Roasting the onions and garlic creates a depth of flavor you just can't get with any other cooking method!" Janice Mitchell, Aurora, Colorado
Prep: 20 min.
Bake: 40 min. + cooling
Yield: 8 Servings
Ingredients
3 large sweet onions, cut into 1/2-inch slices
1/4 cup plus 1/2 teaspoon olive oil, divided
4 garlic cloves
8 cups torn mixed salad greens
1 cup (4 ounces) crumbled blue cheese
1/2 cup chopped walnuts, toasted
DRESSING:
2 tablespoons white wine vinegar
2 shallots, quartered
1/4 cup minced fresh parsley
1/2 teaspoon crushed red pepper flakes
2/3 cup olive oil
Directions
Place onions in a 15-in. x 10-in. x 1-in. baking pan. Drizzle with 1/4 cup oil; toss to coat. Place garlic on a double thickness of heavy-duty foil. Drizzle with remaining oil. Wrap foil around garlic; place on baking pan with onions.
Bake at 400° for 40-45 minutes or until onions are lightly browned and garlic is tender, turning onions occasionally. Cool for 10-15 minutes.
In a large salad bowl, combine the greens, cheese and walnuts; top with onions.
For dressing, place vinegar and shallots in a blender; squeeze softened garlic into blender. Cover and pulse until blended. Add parsley and pepper flakes. Cover and process, gradually adding oil in a steady stream. Serve with salad. Yield: 8 servings.
Nutritional Facts 1 cup salad with 1/4 cup onions and 2 tablespoons dressing equals 369 calories, 34 g fat (7 g saturated fat), 13 mg cholesterol, 255 mg sodium, 11 g carbohydrate, 3 g fiber, 7 g protein.
Originally published as Roasted Onion Salad in Taste of Home October/November 2008, p18
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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Another Great Group of *~ Beth ~*
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