Red Onion Salad Dressing Recipes

TOMATO AND RED ONION SALAD

Steps:

• Gently toss together tomatoes, onion, parsley, and salt in a large bowl; season with pepper. Drizzle in oil, and toss to combine. Let stand 10 minutes before serving.

HERBED ONION SALAD DRESSING

Steps:

• In a blender, combine the vinegar, sugar and onion; cover and process until smooth. Add the seasonings; cover and blend well. While processing, gradually add oil in a steady stream until dressing is thickened. Store in the refrigerator.

CUCUMBER AND RED ONION SALAD

Steps:

• Place all ingredients in a bowl; toss to combine. Refrigerate, covered, about 1 hour. Serve with a slotted spoon.

RED SALAD DRESSING

Steps:

• Whisk together the ketchup, oil, sugar, vinegar, onion, garlic, and Italian seasoning. Refrigerate until chilled, about 30 minutes.

RED ONION SALAD DRESSING

Steps:

• MAKE AHEAD: Mix all ingredients except onion in a jar and shake, then add onion, stir and store in fridge.
• OPTIONAL: If you prefer, you can saute the onion slightly before mixing up the salad dressing.
• WHEN NEEDED: Either take out of fridge an hour ahead or place in microwave for 10 seconds to loosen up.
• TO SERVE: Stir dressing, then with a slotted spoon, scoop out some of the onion and place on the salad. Seems like that carries along with it enough dressing for tossing the salad. Amount of onions scooped will depend on the size of the salad.
• LATER: If all the onion gets used up before the dressing is gone, just add more onion and cheese.

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.

CREAMY RED ONION SALAD DRESSING

Steps:

• Whiz everything in a food processor (I use my mini) until smooth.
• Cover and refrigerate for at least two hours. Serve with a Romaine salad or use as a dip for crudite.

RED LETTUCE WITH BALSAMIC ONIONS

Steps:

• Preheat the oven to 375 degrees F.
• Cut the onions in 1/2 and slice 1/4-inch thick, place on a baking sheet and toss with:
• 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
• Bake for 12 to 15 minutes, until the onions are tender.
• Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature.
• Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. While whisking, add 3/4 cup olive oil until emulsified.
• To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange the onions on top. Sprinkle with salt and pepper and serve.

TOMATO AND RED ONION SALAD WITH LIME-CILANTRO DRESSING

Steps:

• Place the lime juice, cilantro, and hot sauce in food processor and add a little salt and pepper. Turn processor on and stream in extra-virgin olive oil. Taste dressing and adjust seasonings. Pour dressing into a bowl and add onions and tomatoes. Toss gently and coat in dressing. Let stand 5 to 10 minutes and serve.

BUTTER LETTUCE SALAD WITH ORANGES AND RED ONION DRESSING

Steps:

• Whisk oil, vinegar, orange peel, and juice concentrate in medium bowl. Season with salt and pepper. Add onion; marinate 30 minutes, stirring often. Divide lettuce among 4 plates. Top with orange slices. Ladle dressing with onion over.