Onion Vinaigrette Salad Recipes

GREEN ONION VINAIGRETTE

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.

ONION VINAIGRETTE SALAD

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.

BULGUR SALAD WITH GREEN ONION VINAIGRETTE

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.

ITALIAN SALAD WITH LEMON VINAIGRETTE

Steps:

• In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.

RED ONION VINAIGRETTE

Steps:

• Combine all ingredients in a blender and blend on high speed until smooth and thickened.
• Refrigerate for at least 1 hour before serving.

SWEET ONION VINAIGRETTE

Steps:

• In food processor puree everything but the onion. Pour into a bowl and let stand at room temperature for 1 hour so that flavors blend.
• In mean time grill onion slices.
• Add onion slices to vinaigrette and serve at room temperature over grilled veggies.

TOMATO, AVOCADO, AND RED ONION SALAD WITH HERB VINAIGRETTE

Steps:

• Place vinegar in a small bowl. Gradually whisk in the oil in a thin stream. Stir in the chives, parsley, salt, and pepper.
• Arrange the tomatoes, onion, and avocado in an overlapping pattern on serving plate. Pour dressing on top.

NEW POTATO SALAD WITH SAUTEED ONION VINAIGRETTE

Steps:

• Cook potatoes in large pot of boiling salted water until tender when pierced with fork, about 15 minutes. Drain. Cool potatoes until lukewarm. Cut potatoes in half. Place in large bowl. Sprinkle wine over potatoes.
• Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add onions and sauté until tender, about 5 minutes. Add vinegar, mustard and sugar to skillet and stir to blend. Pour over potatoes and toss to coat. Add radishes, green onions, parsley and remaining 1 teaspoon olive oil and toss to blend. Season salad to taste with salt and pepper.
• Mound salad on platter. Surround with cucumber slices and serve.

ROMAINE AND RED ONION SALAD WITH PARMESAN BALSAMIC VINAIGRETTE

Steps:

• Preheat the oven to 350°F. In a small bowl toss the bread cubes with 1 tablespoon of the olive oil and salt to taste and on a baking sheet toast them in the middle of the oven for 10 minutes, or until they are golden. Transfer the croutons to a salad bowl and let them cool. In a blender or small food processor blend together the garlic, the vinegar, the water, 3 tablespoons of the Parmesan, the orégano, the remaining 2 tablespoons olive oil, and salt and pepper to taste until the dressing is combined well. To the croutons add the romaine, the onion, and the dressing, toss the salad well, and sprinkle it with the additional Parmesan.

TOMATO AND ONION VINAIGRETTE

Steps:

• Place all ingredients in a medium bowl and stir to combine. Let stand at room temperature for at least 2 hours and up to 8 hours, stirring occasionally.

HEARTY WINTER VEGETABLE SALAD WITH BLACK ONION SEED VINAIGRETTE RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C).
• Cut up the vegetables and on a baking sheet, toss together the carrots, turnips, parsnips, olive oil, salt, and pepper.
• Roast the vegetables until crispy and tender, 30-35 minutes.
• Make the vinaigrette: In a small pan over medium-high heat, combine the Schwartz Black Onion Seeds and Schwartz Mustard Seeds and toast, stirring continuously, until fragrant, about 3 minutes.
• In a blender, combine the toasted spices, salt, mustard, apple cider vinegar, and honey. Blend on high speed until the spices are fully ground and the mixture is smooth. With the blender running, slowly drizzle in the olive oil until emulsified.
• Transfer the roasted vegetables to a large bowl and pour in ⅓ cup (80 ml) of the dressing. Toss to coat.
• In a separate large bowl, combine the arugula, bacon, and goat cheese. Drizzle with more dressing to taste, reserving the remaining dressing for another use, and toss to combine. Add the roasted vegetables and toss again.
• Divide between plates and serve.
• Enjoy!

SPRING ONION VINAIGRETTE

Steps:

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