Green Onion Vinaigrette Recipes

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GREEN ONION VINAIGRETTE



Green Onion Vinaigrette image

You're only THREE ingredients and 5 minutes away from this delicious vinaigrette that is packed with vegetables and flavor!

Provided by Audra's Appetite

Categories     Condiment, Salad Dressing

Time 5m

Yield about 1 cup

Number Of Ingredients 6

2 cups chopped green onion
¼ cup olive oil
¼ cup red or white wine vinegar
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons water, as needed to thin

Steps:

  • Add all ingredients to blender and blend until smooth.
  • Makes about 1 cup dressing. Shake if ingredients separate after time in fridge.
  • Due to the fresh green onions, this dressing is best used within 2-3 day.
  • Delicious on salads, as a dip, on grilled chicken, etc!

GREEN ONION VINAIGRETTE



Green Onion Vinaigrette image

This Green Onion Vinaigrette is ridiculously easy to make and super delicious! Its tangy, zippy and slightly sweet taste is perfect to dress all your favorite salads.

Provided by Oriana Romero

Categories     Salad

Time 5m

Number Of Ingredients 7

6-7 green onions
½ cup olive oil
1/3 cup lemon juice
2-3 tablespoons honey
1 teaspoon ground coriander
¼ - ½ teaspoon salt, (or to taste)
¼ teaspoon black pepper, (or to taste)

Steps:

  • Chop the green onion, separate the white parts for the green tops.
  • Blend, in a blender or small food processor, the white parts of the green onions, olive oil, lemon juice, honey, coriander, salt and black pepper until smooth and well combined.
  • Once it's mixed, taste and adjust the seasonings if necessary. You can add more salt, pepper or honey.
  • Serve immediately or cover and refrigerate for future use.

Nutrition Facts : Calories 188 kcal, Carbohydrate 8 g, Protein 1 g, Fat 18 g, Sugar 6 g, ServingSize 1 serving

SWEET POTATO HASH BROWNS WITH GREEN ONION VINAIGRETTE



Sweet Potato Hash Browns with Green Onion Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 1h10m

Yield 9 servings

Number Of Ingredients 13

1 cup sliced green onions, green part only
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 cup olive oil
2 teaspoons honey
Salt and freshly ground black pepper
1/4 cup canola oil
2 tablespoons unsalted butter
1 medium Spanish onion, halved and thinly sliced
Pinch sugar
Kosher salt and freshly ground black pepper
6 large sweet potatoes, cut into 1-inch dice
1 tablespoon finely chopped fresh thyme leaves

Steps:

  • For the vinaigrette: Combine the onions, vinegar, mustard and a few tablespoons of cold water in a blender and blend until smooth. With the motor running, slowly add the olive oil and continue to blend until emulsified. Add the honey and some salt and pepper and pulse a few more times to combine.
  • For the hash browns: Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saute pan over medium heat. Add the onions and a pinch of sugar and cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Season with salt and pepper.
  • While the onions are caramelizing, put potatoes in a medium pot of cold, salted water. Bring the water to a boil and cook until nearly tender but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes. Drain through a colander and then drain on paper towels.
  • Heat the remaining butter and oil on a cast-iron griddle or in a skillet over medium-high heat. Add the potatoes and cook, pressing firmly with a spatula, until the underside is golden brown, about 5 minutes. Add the caramelized onions and a drizzle of the green onion vinaigrette and toss to coat. Transfer the hash to a platter and drizzle with the remaining green onion vinaigrette.

Nutrition Facts : Calories 271 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 7 milligrams, Sodium 341 milligrams, Carbohydrate 21 grams, Fiber 3 grams, Protein 2 grams, Sugar 6 grams

GREEN ONION VINAIGRETTE



GREEN ONION VINAIGRETTE image

Categories     Chicken

Number Of Ingredients 7

3 tablespoons rice vinegar
2 tablespoons water
3/4 cup freshly chopped green onion, green parts only, plus more for garnish
3 tablespoons freshly chopped cilantro leaves
2 teaspoons honey
Salt and freshly ground black pepper
1/2 cup canola oil

Steps:

  • Blend the vinegar, water, onion, cilantro, honey, salt and pepper, to taste, in a blender until smooth. With the motor running, slowly add the oil and blend until emulsified.

BULGUR SALAD WITH GREEN ONION VINAIGRETTE



Bulgur Salad with Green Onion Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 12

3/4 cup medium-grind bulgur
1/2 small red onion, finely diced
2 plum tomatoes, finely diced
1 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh mint leaves
4 green onions, sliced, plus
1/4 cup fresh lime juice
1 tablespoon buckwheat honey
1 serrano chile, chopped
1/2 cup canola oil or olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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

ONION VINAIGRETTE SALAD



Onion Vinaigrette Salad image

"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

1 cup sugar
1 cup vinegar
1/2 cup vegetable oil
1/4 cup chopped onion
1-1/2 teaspoons salt
1/4 teaspoon paprika
1/4 teaspoon ground mustard
Dash pepper
Torn salad greens
Cherry tomatoes, sliced cucumber and grated carrots or vegetables of your choice

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.

SPRING ONION VINAIGRETTE



Spring Onion Vinaigrette image

This vinaigrette recipe is courtesy of chef Jimmy Bradley and is used to make his Grilled Asparagus.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
3 tablespoons grapeseed oil
2 tablespoons red-wine vinegar
1 tablespoon freshly squeezed lemon juice
2 1/2 tablespoons thinly sliced spring onion
1/2 teaspoon minced garlic
2 tablespoons thinly sliced lemon zest
Coarse salt and freshly ground pepper

Steps:

  • Place all ingredients in a small bowl and whisk until well combined.

BULGUR SALAD WITH GREEN ONION VINAIGRETTE



Bulgur Salad With Green Onion Vinaigrette image

This is from Bobby Flay, from the episode of Middle Eastern Grilling. This sounds like a different, refreshing salad. I will probably use any honey I have on hand. Posted for ZWT 2010.

Provided by Scoutie

Categories     Southwest Asia (middle East)

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup bulgur, medium-grind
1/2 small red onion, finely diced
2 plum tomatoes, finely diced
1 cup fresh flat-leaf parsley, finely chopped
1/2 cup fresh mint leaves, finely chopped
4 green onions, sliced
1/2 cup green onion, chopped
1/4 cup fresh lime juice
1 tablespoon buckwheat honey
1 serrano chili, chopped
1/2 cup canola oil or 1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

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.

GREEN BEANS WITH SWEET ONION VINAIGRETTE



Green Beans with Sweet Onion Vinaigrette image

Provided by Ian Knauer

Categories     Onion     Side     Fourth of July     Picnic     Vegetarian     Quick & Easy     Backyard BBQ     Dinner     Green Bean     Healthy     Gourmet     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

1 cup finely chopped sweet onion
1 tablespoon red-wine vinegar
1 tablespoon grainy Dijon mustard
2 1/2 pounds green beans, trimmed
2 tablespoons extra-virgin olive oil
1/3 cup finely chopped flat-leaf parsley

Steps:

  • Stir together onion, vinegar, mustard, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Marinate about 10 minutes.
  • Meanwhile, cook beans in a large pot of well-salted boiling water, uncovered, until just tender, about 6 minutes. Transfer to a large ice bath to stop cooking. Drain and pat dry.
  • Whisk oil and parsley into onion mixture, then toss with beans.
  • What to drink:
  • Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

CLEAN GREEN VINAIGRETTE



Clean Green Vinaigrette image

Utilizing fresh dill and chives, this vinaigrette is an easy way to get some green into your meals.

Provided by EatAndRun

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 15m

Yield 4

Number Of Ingredients 8

¼ cup olive oil
¼ cup white wine vinegar
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
2 teaspoons minced shallot
2 teaspoons white sugar
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Place oil, vinegar, dill, chives, shallot, sugar, salt, and pepper in a screw-top jar. Cover and shake well to combine.

Nutrition Facts : Calories 129.7 calories, Carbohydrate 2.5 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 148 mg, Sugar 2.1 g

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Top Asked Questions

How do you make green onion and garlic vinaigrette?
Green Onion Vinaigrette: Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat. Drain and shock in cold water. Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed. With the motor running, slowly add the oil until emulsified.
What is the best way to make a green onion salad?
Blend, in a blender or small food processor, the white parts of the green onions, olive oil, lemon juice, honey, coriander, salt and black pepper until smooth and well combined. Once it’s mixed, taste and adjust the seasonings if necessary. You can add more salt, pepper or honey. Serve immediately or cover and refrigerate for future use.
What does green onion vinaigrette taste like?
This Green Onion Vinaigrette is ridiculously easy to make and super delicious! Its tangy, zippy and slightly sweet taste is perfect to dress all your favorite salads. Using a fresh homemade vinaigrette will take your salad to the next level! Not only you’ll enjoy a more nutritious and flavorful salad, but it will also help you to save a few bucks.
How long do you cook onions in olive oil?
Heat 2 Tbsp. extra-virgin olive oil and 2 Tbsp. unsalted butter in a large high-sided skillet over medium-high. Add 2 large onions, thinly sliced; season with kosher salt. Cook, stirring often, until onions are softened and brown around the edges, 10–14 minutes.

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