Kevin Rathbuns Creamy Vidalia Onion Thyme Salad Recipes

CORN AND VIDALIA ONION SALAD

Corn and Vidalia Onion Salad image

Provided by Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 ears fresh corn, shucked
Cooking spray, for coating the grill
1 large Vidalia onion, cut into 1/2-inch slices
1 1/4 cups finely chopped fresh cilantro
1 1/4 cups chopped seeded yellow tomato
3 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes

Steps:

Prepare a charcoal or gas grill for medium-high heat, or preheat the broiler.
Place the corn on the grill or in a broiler pan. Cook, turning every 5 minutes, until lightly browned all over, about 20 minutes. Let cool, then cut the kernels from the ears (you should have about 3 cups).
Coat the grill or broiler pan with cooking spray. Grill the onion slices for 5 minutes on each side.
Combine the corn, onions, cilantro, tomatoes, vinegar, salt, pepper and red pepper flakes in a large bowl. Toss well and serve.

VIDALIA'S ONION & BEET SALAD

Vidalia's Onion & Beet Salad image

This salad celabrates spring with fresh herbs, Vidalias and goat cheese. Add rotisserie chicken, shrimp, salmon or beef to make it a main dish.

Provided by Nita A.

Categories Greens

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 bunches golden beets, greens trimmed
2 bunches red beets, greens trimmed
1/3 cup honey
1/3 cup cider vinegar
1 tablespoon fresh thyme leave
1/4 cup olive oil
1/4 teaspoon salt
fresh coarse ground black pepper
4 slices baguette, toasted
3 ounces herbed goat cheese
1 vidalia onion, thinly sliced
4 cups thinly sliced romaine lettuce

Steps:

Put beets into two separate saucepans (to keep colors intact). Cover with water and bring to a boil. Reduce the heat and simmer beets 15 minutes or until tender. Rinse beets separately under cold running water. Rub off skins with an old kitchen towel or paper towels. Cut beets in quarters.
Whisk honey, vinegar and thyme together in a small bowl. Slowly whisk in olive oil, salt and pepper until blended.
Combine beets and 1/4 cup vinaigrette.
Spread each baguette slice with goat cheese and broil until brown on the top. Combine lettuce, beets, onions and 1/3 cup vinaigrette; toss well. Serve with goat cheese crostini. You'll have leftover vinaigrette.

Nutrition Facts : Calories 404.8, Fat 15.6, SaturatedFat 2.3, Sodium 542.1, Carbohydrate 61.1, Fiber 3.4, Sugar 25.1, Protein 6.6

KEVIN RATHBUN'S CREAMY VIDALIA ONION THYME SALAD

Kevin Rathbun's Creamy Vidalia Onion Thyme Salad image

Great on a sandwich or just as a side dish.

Provided by Allrecipes Member

Time 1h

Yield 12

Number Of Ingredients 8

Ingredients

1 pound Vidalia onions, thinly sliced
¾ cup red wine vinegar
¼ cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon kosher salt
¼ teaspoon fresh-ground black pepper
2 teaspoons Creole mustard
3 tablespoons mayonnaise
2 teaspoons chopped fresh thyme

Steps:

Combine onions, vinegar and SPLENDA® Granulated Sweetener in a stainless steel bowl. Cover and marinate for 1 hour then strain off liquid.
Add remaining ingredients, mix thoroughly, adjust seasoning if necessary and serve.

Nutrition Facts : Calories 49.7 calories, Carbohydrate 4.9 g, Cholesterol 1.3 mg, Fat 3.3 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 185 mg, Sugar 1.7 g

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