Grilled Onion Salad Food

GRILLED ONION SALAD

Grilled Onion Salad image

Make sure the onions are cooked until soft for best flavor with the greens.

Provided by Martha Stewart

Time 30m

Number Of Ingredients 6

Ingredients

4 tablespoons olive oil, plus more for grates
1 Vidalia onion, cut all the way through the root end into 8 wedges (see note, below)
Coarse salt and ground pepper
2 tablespoons fresh lemon juice (from 1 lemon)
12 ounces baby salad greens (such as red leaf, green leaf, or romaine mix)
4 ounces soft goat cheese, crumbled

Steps:

Heat grill to medium; lightly oil grates. In a small bowl, gently toss onion with 1 tablespoon oil; season with salt and pepper. Grill wedges, turning occasionally, until soft, 15 to 20 minutes.
Meanwhile, in a large bowl, whisk together lemon juice and remaining 3 tablespoons oil; season with salt and pepper. Add greens, and toss to coat. Serve topped with onion and cheese.

Nutrition Facts : Calories 234 g, Fat 20 g, Fiber 2 g, Protein 7 g

GRILLED ONION POTATO SALAD

Grilled Onion Potato Salad image

Grilling the onions definitely makes this taste just a little bit better! Cook time reflects chill time.

Provided by Kim127

Categories Potato

Time 3h40m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 large onion
1 tablespoon olive oil
1/3 cup milk
1 teaspoon cider vinegar
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 lbs red boiling potatoes (about 5-6 medium)
2/3 cup sliced celery

Steps:

Heat grill.
Slice onion into slightly larger than 1/4-inch slices and brush both sides of each slice with olive oil.
Place onion on grill and cook 4-5 minutes per side or until brown and tender.
Let onion cool and then chop.
Place potatoes into boiling salted water for about 20-25 minutes or until just tender; drain.
When cool enough to handle, peeled and cut into 3/4 inch pieces.
In a large bowl, stir milk and vinegar together and let sit 1-2 minutes to thicken.
Whisk in mayo, salt and pepper.
Stir in onions.
Add potatoes to bowl, stir and then add celery.
Stir gently.
Cover and refrigerate for several hours before serving.

Nutrition Facts : Calories 129.3, Fat 2.2, SaturatedFat 0.5, Cholesterol 1.4, Sodium 162.4, Carbohydrate 25.4, Fiber 2.5, Sugar 1.9, Protein 2.7

GRILLED CORN-SWEET ONION SALAD

Grilled Corn-Sweet Onion Salad image

Provided by Bobby Flay

Number Of Ingredients 11

Ingredients

12 ears of corn, husks and silk removed and blanched
1/2 cup olive oil, plus extra for brushing the corn
1/4 cup aged sherry vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
2 large red bell peppers, diced
1 large Vidalia onion, thinly sliced
4 ripe plum tomatoes, finely chopped
1 jalapeno pepper, finely chopped
1/4 cup finely chopped chives
Salt and pepper

Steps:

Preheat grill. Brush the blanched corn with oil and season with salt and pepper to taste. Grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a medium bowl.
Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining 1/2 cup of olive oil until emulsified. Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives, and toss to coat with the dressing. Season with salt and pepper.

GRILLED RED ONION & POTATO SALAD

Grilled red onion & potato salad image

Grilling with large potatoes makes this recipe the perfect side for any barbecue

Provided by Good Food team

Categories Side dish

Time 40m

Number Of Ingredients 5

Ingredients

900g small everyday potatoes , halved
6 tbsp olive oil
3 tbsp balsamic vinegar
3 red onions , peeled but left whole and sliced into finger-thick slices
2 handfuls flat-leaf parsley leaves, very roughly chopped

Steps:

Boil the potatoes in a large pan of salted water for about 10 mins until just cooked. In a large bowl, stir the oil and vinegar together with some salt and pepper. While the barbecue is still hot, grill the onion slices for 5 mins on each side until lightly charred. Toss the hot onions, separating them into rings, in the dressing.
Toss the potatoes in a small drizzle of oil and grill on the barbecue, cut side down, for about 5 mins until browned, then toss with the onions. Mix in the parsley and serve.

Nutrition Facts : Calories 235 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.04 milligram of sodium

GRILLED POTATO AND ONION SALAD

Grilled Potato and Onion Salad image

Red potatoes get a head start in boiling water but are finished on the grill with onions in this very flavorful take on potato salad.

Provided by My Food and Family

Categories Recipes

Time 40m

Yield 4 servings

Number Of Ingredients 3

Ingredients

1 lb. red potatoes, quartered
1/2 cup KRAFT Italian Dressing, divided
1 red onion, peeled, cut into thick slices

Steps:

Cook potatoes in boiling water in saucepan 20 min. or until tender; drain.
Heat grill to medium-high heat. Place potatoes in large bowl. Add 2 Tbsp. dressing; toss to coat. Place potatoes and onions on grate of grill. Brush onions with 1 Tbsp. of remaining dressing.
Grill 10 min. or until browned, turning occasionally and brushing onions with 1 Tbsp. of remaining dressing. Place potatoes and onions in serving bowl. Add remaining dressing; toss to coat. Serve warm.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 23 g, Fiber 3 g, Sugar 4 g, Protein 3 g

GRILLED CORN-SWEET ONION SALAD

Grilled Corn-Sweet Onion Salad image

I stumbled across this recipe last summer when I needed something to make for my sister's wedding reception. The family loved it, so I took it to a pot luck at work and they loved it too.

Provided by Mysterygirl

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

12 ears corn, husks and silk removed and blanched
1/2 cup olive oil, plus extra for brushing the corn
1/4 cup aged sherry wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
2 large red bell peppers, diced
1 large vidalia onion, thinly sliced
4 ripe plum tomatoes
1 jalapeno pepper, finely chopped
1/4 cup finely chopped chives
salt and pepper

Steps:

Preheat grill.
Brush the blanched corn with oil and season with salt and pepper to taste.
Grill until slightly charred on all sides, about 2 minutes.
With a sharp knife, scrape the kernels into a medium bowl.
Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining 1/2 cup of olive oil until emulsified.
Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives.
Toss to coat with the dressing.
Season with salt and pepper.

Nutrition Facts : Calories 317.8, Fat 16.4, SaturatedFat 2.2, Sodium 27.4, Carbohydrate 43, Fiber 6, Sugar 11.5, Protein 7.1

GRILLED ONION AND TOMATO SALAD

Grilled Onion and Tomato Salad image

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 red onion, sliced into 1/2 inch circles
1 lb. large ripe tomatoes of your choosing, colorful or one color, cut in half
3 Tbsp. extra virgin olive oil
1/2 Tbsp. Mrs. Dash® Original Blend
4 Tbsp. fresh basil, cut into slivers
3 Tbsp. low sodium Parmesan, shredded

Steps:

1. Brush the onion slices and the tomatoes with olive oil.
2. Grill on both sides over medium heat until marked and lightly cooked.
3. Sprinkle with Mrs. Dash® Original Blend.
4. To serve, transfer to small plates. Sprinkle with Parmesan and basil.

GRILLED-ONION SALAD WITH MIXED GREENS AND GOAT CHEESE

Grilled-Onion Salad with Mixed Greens and Goat Cheese image

Can be prepared in 45 minutes or less.

Yield Serves 4

Number Of Ingredients 9

Ingredients

1/4 cup Sherry wine vinegar
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
2 teaspoons fresh marjaram or 3/4 teaspoon dried
1/2 cup olive oil (preferably extra-virgin)
2 Vidalia onions, cut vertically into 3/4-inch wedges, each with portion of root end attached
4 cups mixed baby greens
3/4 cup crumbled soft fresh goat cheese (such as Montrachet)

Steps:

Prepare barbecue (medium-high heat) or preheat broiler. Whisk Sherry vinegar, lemon juice, lemon peel, thyme and marjoram in small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Arrange onion on baking sheet. Brush both sides of onions with dressing, using total of 4 tablespoons. Sprinkle onions with salt and pepper. Grill or broil onions until lightly charred, turning occasionally and keeping wedges intact, about 12 minutes. Transfer to plate and cool.
Place greens in medium bowl. Toss with enough remaining dressing to coat. Arrange greens on 1 side of each plate. Arrange onions on opposite side of plates. Drizzle onion with more dressing. Top with cheese and serve.

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