Spinach Salad With Grilled Red Onion And Tahini Vinaigrette Recipes

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RED ONION VINAIGRETTE



Red Onion Vinaigrette image

Make and share this Red Onion Vinaigrette recipe from Food.com.

Provided by Dancer

Categories     Salad Dressings

Time 10m

Yield 1 3/4 cups

Number Of Ingredients 7

1/4 cup vinegar
1/2 cup sugar
1 cup vegetable oil
1 teaspoon salt
1/2 small red onion, chopped
1 teaspoon dry mustard
2 tablespoons water

Steps:

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

SPINACH AND RED ONION SALAD



Spinach and Red Onion Salad image

This simple salad was one of the first that my mother in law served to me. She has a way with spinach!

Provided by skat5762

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

fresh spinach leaves, washed and spun dry
1 medium red onion, thinly sliced
freshly grated parmesan cheese
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
freshly ground black pepper, to taste
garlic-flavored croutons

Steps:

  • Place spinach in large bowl.
  • Top with onions, cheese, and dressing.
  • Add croutons.
  • Toss and serve.

Nutrition Facts : Calories 252.5, Fat 27, SaturatedFat 3.7, Sodium 2.8, Carbohydrate 2.6, Fiber 0.5, Sugar 1.2, Protein 0.3

SPINACH SALAD WITH GRILLED RED ONION AND TAHINI VINAIGRETTE



Spinach Salad with Grilled Red Onion and Tahini Vinaigrette image

Categories     Salad     Leafy Green     Onion     Broil     Summer     Bon Appétit

Yield Serves 10

Number Of Ingredients 12

Vinaigrette
1/2 cup water
1/4 cup white wine vinegar
3 tablespoons tahini (sesame seedpaste)
2 tablespoons coarse-grained mustard
1 teaspoon honey
1 small garlic clove, minced
3/4 vegetable oil
Salad
2 large red onions
12 cups (packed) baby spinach,trimmed
10 large radicchio leaves

Steps:

  • For Vinaigrette:
  • Combine all ingredients except oil in blender and blend well. Gradually blend in oil. Season to taste with salt and pepper.
  • For Salad:
  • Cut onions lengthwise into 1/2-inch-thick wedges, leaving root ends intact. Place onions in 15x10-inch glass baking dish. Pour 1 cup vinaigrette over onions, coating evenly. Let marinate 3 hours. Chill remaining dressing. (Can be made 1 day ahead. Chill onions.)
  • Prepare barbecue (medium-high-heat) or preheat broiler. Sprinkle onions with salt and pepper. Grill or broil onions until golden. turning occasionally, about 12 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)
  • Place spinach in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. Fill radicchio leaves with spinach. Top with grilled onions. Pass remaining dressing separately.

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