Caramelized Vegetable Salad Recipes

CARAMELIZED ONION SWEET POTATO SALAD

Steps:

• Heat oil in a heavy skillet over medium heat. Cook onions slowly until golden brown. Add mustard and vinegar and cook another 2 minutes. Remove from heat and add honey, orange zest and thyme, stir to combine. Let cool.
• Preheat grill, Brush the potato slices on both sides with the vegetable oil and season with salt and pepper. Grill the potatoes on each side for 3 to 4 minutes or until just cooked through. Place potatoes in a bowl and fold in onion mixture.

CARAMELIZED VEGETABLES

Steps:

• Heat about 1 inch of water in a 3 qt saucepan to boiling.
• Add potatoes and 1/2 teaspoon salt and bring back to a boil.
• Reduce heat, cover and cook about 12 minutes or until potatoes are tender; drain and return to saucepan.
• Meanwhile, heat about 1 inch of water in a 2 qt saucepan to boiling; add asparagus and bring it back to a boil.
• Reduce heat, cover and cook about 5 minutes or until crisp-tender; drain and add to potatoes.
• While vegetables are cooking, melt butter in a 10 inch skillet over med high heat.
• Cook onion in butter for about 5 minutes, stirring occasionally, until golden brown.
• Stir in vinegar, brown sugar and 1/4 teaspoon salt.
• Pour onion mixture over potatoes and asparagus; stir to coat and sprinkle with ground pepper if desired.

CARAMELIZED GRAPEFRUIT SALAD

Steps:

• In a small nonstick skillet over medium heat, cook and stir pecans and 2 tablespoons sugar for 2-4 minutes or until sugar is melted. Spread on foil to cool., Coat grapefruit segments with remaining sugar. Coat the same skillet with cooking spray; cook grapefruit over medium heat for 2-3 minutes on each side or until browned., In a large bowl, combine the salad greens, cucumber, onions, avocado and bacon. Drizzle with salad dressing and toss to coat. , Divide salad among four serving plates. Top with grapefruit and pecans; sprinkle with pepper.

CARAMELIZED-VEGETABLE SALAD

Steps:

• Heat 2 inches of water to boil in 4-quart Dutch oven. Add potatoes, green beans and 1/2 teaspoon salt. Heat to boiling and reduce heat to medium. Cover and cook about 10-15 minutes or until vegetables are tender. Drain and set aside.
• While vegetables are cooking, melt butter in 12-inch skillet over medium-high heat. Cook onions in butter 10 to 12 minutes, stirring occasionally, until golden brown.
• Stir in vinegar, brown sugar and 1/4 teaspoon salt. Pour onion mixture over potatoes and green beans and stir until coated.
• Arrange lettuce on large platter. Arrange warm vegetables on lettuce. Sprinkle with pepper.
• Enjoy.