Bacon Roast Onion Salad Recipes

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ROASTED VIDALIA ONION, CHERRY TOMATO, AND BACON SALAD



Roasted Vidalia Onion, Cherry Tomato, and Bacon Salad image

Categories     Salad     Onion     Tomato     Side     Bake     Quick & Easy     Basil     Bacon     Summer     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 8

4 Vidalia onions (about 2 pounds, available seasonally at specialty produce markets and some supermarkets), peeled
2 cups cherry tomatoes, quartered
6 slices of lean bacon, cooked until crisp and crumbled
1/3 cup minced fresh basil or parsley leaves
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon red-wine vinegar
1/4 cup olive oil

Steps:

  • Season the onions with salt and pepper, wrap them individually in foil, and bake them in the middle of a preheated 350°F. oven for 45 minutes to 1 hour, or until they are tender. Let the onions cool in the foil and discard the foil. Chop the onions coarse, discarding the root ends, and in a bowl toss them with the tomatoes, the bacon, and the basil. In a small bowl whisk together the garlic paste, the vinegars, and salt and pepper to taste, add the oil in a stream, whisking, and whisk dressing until it is emulsified. Pour the dressing over the salad, toss the salad well, and serve it, chilled or room temperature, with grilled chicken or beef.

BOSTON LETTUCE WITH ROASTED RED ONIONS



Boston Lettuce with Roasted Red Onions image

Forget boring tossed salads! This Boston lettuce salad will have your guests asking for the recipe. Top with bacon, or substitute feta for the Gorgonzola for a change of taste. -Josh Carter, Birmingham, Alabama

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings

Number Of Ingredients 9

2 medium red onions, cut into 1/4-inch wedges
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/3 cups balsamic vinegar
6 tablespoons orange juice
4 heads Boston or Bibb lettuce, halved lengthwise
1/2 cup crumbled Gorgonzola cheese
Toasted chopped walnuts, optional

Steps:

  • Preheat oven to 400°. Place onions on a foil lined baking sheet. Drizzle with oil. Sprinkle with salt and pepper; toss to coat. Roast until tender, 20-25 minutes, stirring occasionally. , In a small saucepan, combine vinegar and juice. Bring to a boil; cook until reduced by half, 8-10 minutes. , Top lettuce halves with roasted onions. Drizzle with sauce and top with cheese. Sprinkle with additional black pepper and if desired, chopped walnuts.

Nutrition Facts : Calories 101 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 135mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

BROCCOLI BACON RED ONION SALAD



Broccoli Bacon Red Onion Salad image

Make and share this Broccoli Bacon Red Onion Salad recipe from Food.com.

Provided by HDMac

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

1 head broccoli, chopped into bite-sized pieces
4 ounces red onions, sliced thin or chopped
3 ounces raisins
3 ounces sunflower seeds
8 ounces mayonnaise
2 tablespoons sugar
2 tablespoons lemon juice
8 slices bacon, cooked and crumbled
salt and pepper

Steps:

  • Combine broccoli, onions, raisins, and sunflower seeds, set aside.
  • Combine mayo, sugar, lemon juice and salt and pepper.
  • Fold dressing into salad mixture.
  • Refrigerate.
  • Add bacon just before serving.

ROASTED ONION SALAD



Roasted Onion Salad image

This is a wonderful as a side dish to serve at a B.B.Q. or even to serve with a roast. A Huey recipe.

Provided by Tisme

Categories     Onions

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

4 medium-large onions, skin on
olive oil
sea salt & freshly ground black pepper
red wine vinegar
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 180°-200°C fan forced (200°-220°C normal).
  • Cut the onions in half crossways and place in an oven tray, skin side down. Sprinkle with oil and seasonings, and cook in the oven for about 40 mins until very tender.
  • When cool enough to handle, remove the onions from skins and roughly chop. Then transfer to a bowl and toss with a sprinkling of oil, a little red wine vinegar, seasonings and parsley.
  • Perfect for barbecues, grills or even a roast.

Nutrition Facts : Calories 44.7, Fat 0.1, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 10.4, Fiber 1.9, Sugar 4.7, Protein 1.3

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