Roasted Onion Salad Recipe

Roasted Onion Salad Recipe
Photo by: Taste of Home
Rating

100% would make again

"Try this impressive salad at your next dinner party or during the holidays. Roasting the onions and garlic creates a depth of flavor you just can't get with any other cooking method!" Janice Mitchell, Aurora, Colorado

This recipe is:

Healthy

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  • 8 Servings
  • Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 3 large sweet onions, cut into 1/2-inch slices
  • 1/4 cup plus 1/2 teaspoon Crisco® Extra Virgin Olive Oil, divided
  • 4 garlic cloves
  • 8 cups torn mixed salad greens
  • 1 cup (4 ounces) crumbled blue cheese
  • 1/2 cup chopped walnuts, toasted
  • DRESSING:
  • 2 tablespoons white wine vinegar
  • 2 shallots, quartered
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon crushed red pepper flakes
  • 2/3 cup Crisco® Extra Virgin Olive Oil

Directions

  • Place onions in a 15-in. x 10-in. x 1-in. baking pan. Drizzle with 1/4 cup oil; toss to coat. Place garlic on a double thickness of heavy-duty foil. Drizzle with remaining oil. Wrap foil around garlic; place on baking pan with onions.
  • Bake at 400° for 40-45 minutes or until onions are lightly browned and garlic is tender, turning onions occasionally. Cool for 10-15 minutes.
  • In a large salad bowl, combine the greens, cheese and walnuts; top with onions.
  • For dressing, place vinegar and shallots in a blender; squeeze softened garlic into blender. Cover and pulse until blended. Add parsley and pepper flakes. Cover and process, gradually adding oil in a steady stream. Serve with salad. Yield: 8 servings.

Nutrition Facts: 1 cup salad with 1/4 cup onions and 2 tablespoons dressing equals 369 calories, 34 g fat (7 g saturated fat), 13 mg cholesterol, 255 mg sodium, 11 g carbohydrate, 3 g fiber, 7 g protein.

Roasted Onion Salad published in Taste of Home October/November 2008, p18

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Roasted Onion Salad Recipe

Roasted Onion Salad

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