ONION VINAIGRETTE SALAD
"The recipe for this pretty salad dressing was given to me a long time ago by my sister-in-law," comments Harriet Stichter of Milford, Indiana. "We like the mixture's onion flavor so much we keep some in our refrigerator year-round."
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 2-1/2 cups dressing.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 88 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 177mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
SPRING VEGETABLES WITH WARM VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring a wide pot of salted water to a boil. Trim the baby carrots, leaving just 1/2 inch of the green tops, then peel and halve lengthwise. Trim the spring onions, removing the root and all but 2 inches of the tops, and halve lengthwise. Snap or cut off the tough ends of the asparagus and peel the bottom half of each. Cut each spear in half crosswise (or into thirds, if long).
- Fill a large bowl with ice water. Add the carrots to the boiling water; cook until crisp-tender, about 6 minutes. Transfer with a slotted spoon to the ice bath to cool, then remove to a colander to drain. Add the spring onions to the boiling water; cook until crisp-tender, about 3 minutes, then cool in the ice water and remove to the colander. Repeat with the asparagus, cooking about 3 minutes. Pat the vegetables dry with a clean towel. (The vegetables can be prepared up to this point several hours ahead; cover and refrigerate.)
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the spring onions; sprinkle with the sugar, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring once or twice, until golden brown, about 3 minutes. Reduce the heat to medium; push the onions to one side of the skillet. Add the vinegar, mustard and 1/4 cup water to the other side of the skillet, whisking to combine; bring to a simmer and cook until thickened, 2 minutes. Toss with the onions. Remove from the heat and let cool slightly.
- Add the carrots, asparagus, parsley and dill to the skillet; toss to combine.
SWEET ONION VINAIGRETTE
When grilling up all those lovely summer veggies why not try adding a sweet onion vinaigrette for a nice change.
Provided by Debbwl
Categories Salad Dressings
Time 1h20m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 10
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.
SWEET ONION VINAIGRETTE
Make and share this Sweet Onion Vinaigrette recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 8
Steps:
- Whisk together all ingredients except oil.
- Gradually add oil in a slow, stedy stream, whisking constantly until smooth.
- Cover and chill 30 minutes or more or until ready to serve. Great over salads and also roasted vegetables, fish, meat, rice, etc.
Nutrition Facts : Calories 928.4, Fat 87.4, SaturatedFat 6.5, Sodium 1402, Carbohydrate 37, Fiber 1.1, Sugar 33.2, Protein 0.8
SPRING ONION VINAIGRETTE
This vinaigrette recipe is courtesy of chef Jimmy Bradley and is used to make his Grilled Asparagus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 8
Steps:
- Place all ingredients in a small bowl and whisk until well combined.
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.
GRILLED TUNA STEAK WITH SPRING ONIONS AND PROVENçAL VINAIGRETTE
Steps:
- Pat the tuna dry with paper towels and rub with 2 tablespoons of the oil. Sprinkle both sides of the tuna with a fair amount of salt and pepper-you should see the seasoning on the fish. Coat the onions in the remaining tablespoon of oil and season them with salt and pepper.
- Preheat an outdoor gas or charcoal grill until very hot or put a grill pan or cast-iron skillet over medium-high heat. Lay the tuna steaks on the grill and sear for 2 to 3 minutes on each side, rotating halfway through cooking to "mark" them. As the tuna cooks, the red meat will become whiter; grill for a total of 5 to 6 minutes for medium-rare. A minute or two before the tuna is cooked, toss the spring onions on the grill and char them, turning often so they soften a bit but don't burn.
- To serve, transfer the tuna to a cutting board and cut on a slight angle into 1-inch slices. Fan the pieces on 4 dinner plates, spoon the vinaigrette on top, and serve the spring onions on the side.
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