Grilled Three Onion Salad Recipes

GRILLED ONION SALAD

Steps:

• Heat grill to medium; lightly oil grates. In a small bowl, gently toss onion with 1 tablespoon oil; season with salt and pepper. Grill wedges, turning occasionally, until soft, 15 to 20 minutes.
• Meanwhile, in a large bowl, whisk together lemon juice and remaining 3 tablespoons oil; season with salt and pepper. Add greens, and toss to coat. Serve topped with onion and cheese.

GRILLED ONION AND TOMATO SALAD

Steps:

• 1. Brush the onion slices and the tomatoes with olive oil.
• 2. Grill on both sides over medium heat until marked and lightly cooked.
• 3. Sprinkle with Mrs. Dash® Original Blend.
• 4. To serve, transfer to small plates. Sprinkle with Parmesan and basil.

GRILLED THREE-ONION SALAD

Steps:

• Rub a baking sheet with butter; set aside. Heat remaining 2 tablespoons butter and honey in large skillet over medium heat. Add walnuts and cook, stirring often, until liquid has thickened and nuts are well coated and have become a dark amber. Pour walnuts onto prepared baking sheet, separate with wooden spoon; let cool.
• Heat grill or grill pan on medium-high heat. Place onions in a medium bowl. Drizzle with olive oil, and season with salt and pepper. Toss to combine. Place on grill, and cook until browned on both sides, turning occasionally. Transfer to bowl, cover with foil to steam until onions are soft, about 10 minutes.
• Arrange greens on a platter, and arrange separated onion rings over. Drizzle with dressing, sprinkle with walnuts, and serve.

GRILLED THREE-POTATO SALAD

Steps:

• Place potatoes and sweet potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool. Cut into 1-in. chunks., Place potato mixture in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until browned, stirring frequently. Transfer to a large salad bowl; add onions. , Whisk the oil, vinegar, mustard, salt, celery seed and pepper. Drizzle over potato mixture and toss to coat. Serve warm or at room temperature.

BARBECUE BACON WEDGE SALAD WITH GRILLED CORN

Steps:

• For the corn: Preheat the broiler. Line a baking sheet with foil.
• Rub the oil on the corn on the prepared baking sheet. Broil the corn, turning every few minutes, until charred on all sides, about 10 minutes. Remove the corn and let it cool slightly, then cut the kernels from the cob and set aside; discard the cob.
• For the bacon: Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Mix the barbecue sauce, vinegar and sugar in a small bowl. Put the bacon on the prepared baking sheet and brush with a layer of the sauce. Bake, flipping and basting with more sauce every 10 minutes, until the bacon is cooked through and juicy and the sauce is sticky and dark, 45 to 55 minutes. Cut the bacon in half crosswise to yield 4 pieces.
• To assemble the salad: Arrange the wedges of lettuce on a large platter. Add the tomatoes, corn and bacon around the wedges. Season the lettuce and tomatoes with salt. Top with coarsely ground pepper. Spoon the dressing over the lettuce wedges and top with the pickled onions. Serve immediately.
• Mix the mayonnaise, buttermilk, vinegar, sugar and hot sauce in a medium bowl. Season with a pinch each of salt and pepper, then fold in the blue cheese, leaving a few lumps of cheese.
• Place the onions and peppercorns in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a medium bowl until the sugar is dissolved. Pour over the onions and refrigerate for 2 to 3 hours. The pickled onions will keep about 2 weeks in the fridge.

GRILLED ONION POTATO SALAD

Steps:

• Heat grill.
• Slice onion into slightly larger than 1/4-inch slices and brush both sides of each slice with olive oil.
• Place onion on grill and cook 4-5 minutes per side or until brown and tender.
• Let onion cool and then chop.
• Place potatoes into boiling salted water for about 20-25 minutes or until just tender; drain.
• When cool enough to handle, peeled and cut into 3/4 inch pieces.
• In a large bowl, stir milk and vinegar together and let sit 1-2 minutes to thicken.
• Whisk in mayo, salt and pepper.
• Stir in onions.
• Add potatoes to bowl, stir and then add celery.
• Stir gently.
• Cover and refrigerate for several hours before serving.

GRILLED ONION SALAD

Steps:

• peel onions, leaving stem ends intact.
• Cut shallow cross in root ends.
• In large bowl, stir together oil, lemon juice, vinegar and cayenne.
• Add onions, rolling to coat well.
• Let stand for 30 minutes, rolling onions, in mixture occasionally.
• With slotted spoon, remove onions, stir sugar, salt and plack pepper into marinade and set aside.
• Cook onions on greased grill over medium hot coals or on medium setting, turning every 5 minutes, for about 30 minutes or just until lightly charred all over and tender when pierced with knife.
• Let cool slightly, remove stems and charred outer layers.
• In food processor fitted with thin slicing blade or using very sharp knife, cut onions into very thin slices.
• Toss with reserved marinade.
• Cover and refrigerate for at least 4 hours or overnight.
• Just before serving, arrange onions on individual salad plates.
• Garnish with parsley, if using.