Salad Greens
Balsamic Red Onion Salad
From The World in My Kitchen
1 large red onion, cut in half and sliced about 1/4 inch thick
balsamic vinegar
olive oil (about 1/4 cup + 1/3 cup)
salt
pepper
1 small shallot, minced
1 tsp Dijon mustard
1/8 cup red wine vinegar
Lettuce of choice (enough to fill your salad bowl)
Place the sliced onions on a baking sheet and toss with a generous amount of balsamic vinegar and olive oil (about the same amount of each). Season generously with salt and pepper. Bake at 375 degrees F for about 12-15 minutes until the onions are softened and the vinegar has caramelized. Remove from oven and toss with another tablespoon or so of balsamic vinegar. (I try to get this done at least 15 minutes before I want to serve the salad to give the onions time to cool.)
For the dressing, whisk together the shallot, mustard, red wine vinegar, salt and pepper in a small bowl. While whisking, add about 1/3 cup olive oil until emulsified. (You may need to add a little more olive oil--taste after about 1/3 of a cup and add more if needed.)
Add the onions and dressing to the lettuce and toss.
Strawberry Tossed Salad
FromThe World in My Kitchen
Serves a crowd
Dressing:
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 tsp salt
1/3 cup sugar
1 clove garlic, minced
1/4 tsp paprika
Salad:
12 cups greens of choice (I like fresh spinach--it holds up well to the dressing, but any salad greens will do.)
2 1/2 cups sliced strawberries
1 cup monterey jack cheese
1 cup honey roasted cashews or sugared pecans
Combine the dressing ingredients in a small bowl and whisk or in a jar with a lid and shake. Let sit for at least an hour, but don't refrigerate it or the olive oil with harden.
When ready to serve, toss all of the ingredients in a large bowl. (Don't make the salad until you are ready to serve. The cheese, strawberries and nuts get soggy fast.)
Poppy Seed Dressing
From Allrecipes.com
3/4 cup white sugar
1 teaspoon mustard powder
1 teaspoon salt
1/3 cup cider vinegar
1 onion, grated, juice reserved
1 cup vegetable oil
1 1/2 tablespoons poppy seeds
Whisk together the sugar, mustard, salt, vinegar, onion juice, oil and poppy seeds. Cover and refrigerate until ready to serve.
From The World in My Kitchen
1 large red onion, cut in half and sliced about 1/4 inch thick
balsamic vinegar
olive oil (about 1/4 cup + 1/3 cup)
salt
pepper
1 small shallot, minced
1 tsp Dijon mustard
1/8 cup red wine vinegar
Lettuce of choice (enough to fill your salad bowl)
Place the sliced onions on a baking sheet and toss with a generous amount of balsamic vinegar and olive oil (about the same amount of each). Season generously with salt and pepper. Bake at 375 degrees F for about 12-15 minutes until the onions are softened and the vinegar has caramelized. Remove from oven and toss with another tablespoon or so of balsamic vinegar. (I try to get this done at least 15 minutes before I want to serve the salad to give the onions time to cool.)
For the dressing, whisk together the shallot, mustard, red wine vinegar, salt and pepper in a small bowl. While whisking, add about 1/3 cup olive oil until emulsified. (You may need to add a little more olive oil--taste after about 1/3 of a cup and add more if needed.)
Add the onions and dressing to the lettuce and toss.
Strawberry Tossed Salad
From
Serves a crowd
Dressing:
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 tsp salt
1/3 cup sugar
1 clove garlic, minced
1/4 tsp paprika
Salad:
12 cups greens of choice (I like fresh spinach--it holds up well to the dressing, but any salad greens will do.)
2 1/2 cups sliced strawberries
1 cup monterey jack cheese
1 cup honey roasted cashews or sugared pecans
Combine the dressing ingredients in a small bowl and whisk or in a jar with a lid and shake. Let sit for at least an hour, but don't refrigerate it or the olive oil with harden.
When ready to serve, toss all of the ingredients in a large bowl. (Don't make the salad until you are ready to serve. The cheese, strawberries and nuts get soggy fast.)
Poppy Seed Dressing
From Allrecipes.com
3/4 cup white sugar
1 teaspoon mustard powder
1 teaspoon salt
1/3 cup cider vinegar
1 onion, grated, juice reserved
1 cup vegetable oil
1 1/2 tablespoons poppy seeds
Whisk together the sugar, mustard, salt, vinegar, onion juice, oil and poppy seeds. Cover and refrigerate until ready to serve.
