Grilled Onion Salad Food

GRILLED ONION SALAD

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.

GRILLED STEAK AND ONION SALAD

Steps:

• Preheat oven to 400 degrees. On a rimmed baking sheet, toss bread with 2 teaspoons oil and Parmesan, then season with salt and pepper. Bake until golden brown, 7 minutes.
• Heat a grill pan or cast-iron skillet over medium-high. Season steak with salt and pepper. Drizzle onions with 1 teaspoon oil and season with salt and pepper. Grill steak and onions until steak is medium-rare and onions are tender, 5 to 7 minutes, flipping once. Let steak rest 5 minutes before thinly slicing against the grain.
• Meanwhile, in a large bowl, whisk together mustard, vinegar, and 2 tablespoons oil. Add arugula and season with salt and pepper. Add onions, steak, and croutons and toss to combine. Serve immediately.

GRILLED ONIONS

Steps:

• Preheat grill for medium heat.
• Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.
• Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.

GRILLED POTATO AND ONION SALAD

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.

GRILLED CORN-SWEET ONION SALAD

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

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.

GRILLED ONION POTATO SALAD

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.

GRILLED CORN-SWEET ONION SALAD

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.

GRILLED CORNBREAD SALAD WITH RED ONIONS, ARUGULA, AND RED WINE VINAIGRETTE

Steps:

• For vinaigrette:
• Whisk vinegar, shallots, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring vinaigrette to room temperature and rewhisk before using.)
• For salad:
• Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Cut cornbread into 4 squares; remove from pan. Cut each square into four 1-inch-wide strips. Brush cornbread strips lightly on all sides with oil. Grill bread just until grill marks appear, about 1 minute per side. Transfer bread to work surface; cool. Brush onion rounds with oil. Grill until tender and golden, turning once, about 6 minutes per side. Transfer to large bowl; cool.
• Cut bread into 1-inch cubes. Separate onion rounds into rings; return onions to same bowl. (Grilled cornbread and onions can be prepared 4 hours ahead; let stand at room temperature.)
• Add tomatoes, arugula, basil, cucumber, and olives to bowl with onion rings. Add vinaigrette and toss to coat, then add cornbread and toss gently; serve.

GRILLED ONION AND TOMATO SALAD

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

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.