Kevin Rathbuns Creamy Vidalia Onion Thyme Salad Recipes
CORN AND VIDALIA ONION SALAD
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
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
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
Great on a sandwich or just as a side dish.
Provided by Allrecipes Member
Time 1h
Yield 12
Number Of Ingredients 8
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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