Indulge in a symphony of flavors with our delectable Onion Vinaigrette Salad, a culinary masterpiece that tantalizes the taste buds with its perfect balance of tangy, sweet, and savory notes. This vibrant salad is a delightful medley of crisp lettuce, refreshing cucumbers, sweet grape tomatoes, and the star of the show – thinly sliced red onions, which add a delightful crunch and a pop of color. The crowning glory is the irresistible onion vinaigrette, a harmonious blend of olive oil, red wine vinegar, Dijon mustard, honey, and herbs, which enhances every bite with its tangy and aromatic flavors. Discover the culinary magic of this salad as we guide you through a step-by-step recipe that will elevate your salad game to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
GREEN BEAN, RED ONION, AND ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE
Categories Salad Blender Olive Onion Potato Side Roast Vegetarian Rosemary Green Bean Summer Vegan Boil Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.
GREEN BEAN, RED ONION AND GRILLED NEW POTATO SALAD WITH ROSEMARY VINAIGRETTE
Steps:
- Place the vinegar and rosemary in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden, turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add the haricots verts. Cook for 2 minutes, and immediately plunge into a bowl of ice water. Drain. Add the haricots verts and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste.
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.
BLT SALAD WITH SWEET ONION VINAIGRETTE
The secret to this recipe is the grated eggs, which adds creaminess to this simple salad, finished off with sweet onion vinaigrette. It is sure to become your salad go-to!
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Dressing: In a small bowl combine apple cider vinegar, honey, onion, mustard, salt and pepper. Slowly whisk in oil. Set aside.
- Salad: Finely grate or chop 2 eggs; slice remaining 2 eggs. In a large salad bowl, combine greens, tomatoes, bacon and grated eggs. Toss with dressing to coat and garnish with remaining egg slices. Serve immediately.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 14.1 g, Cholesterol 221.9 mg, Fat 23 g, Fiber 3.1 g, Protein 12 g, SaturatedFat 4.8 g, Sodium 479.1 mg, Sugar 8 g
SMOKED SALMON & WATERCRESS SALAD WITH RED ONION-CAPER VINAIGRETTE
Start with a salad of smoked salmon and watercress. Try to buy the commercial bagged watercress that already has been cleaned to speed things along, or you may substitute other mixed salad greens. (I like to make sure there are some bitter ones, such as radicchio and arugula, along with milder greens, such as butter lettuce or baby spinach.) Also, because this is such a simple salad, all the ingredients should be top-quality. So spring for the best smoked salmon you can find.
Provided by Ben S.
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Mix lemon juice, vinegar, mustard and a big pinch of salt and pepper to taste in a 1-quart Pyrex measuring cup. Add capers and onion; toss to coat. Slowly add oil, pushing onion aside and beating with a small whisk or fork to form a thick dressing.
- Mix watercress and half the salmon in a large bowl. When ready to serve, pour dressing over watercress and salmon; toss to coat. Arrange on salad plates, garnishing each with remaining smoked salmon.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 2.2 g, Cholesterol 4.9 mg, Fat 15 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 2.2 g, Sodium 500.6 mg, Sugar 0.5 g
ROASTED BEET, RED ONION, & GOAT CHEESE SALAD WITH HONEY-OREGANO VINAIGRETTE
Deep, dark, ruby roasted beets soaked in honey-dijon oregano vinaigrette top a medley of spring greens. Add creamy, tangy goat cheese and a sprinkling of icy red onions, and that's all it takes to achieve salad nirvana.
Provided by Kare for Kitchen Treaty
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees.
- Scrub the beets with a vegetable brush and wrap each one in foil. Place on a cookie sheet to catch the juices and roast in the oven for about 50 minutes until tender.
- Unwrap the beets and place them in a medium bowl. Cut into 1-inch pieces right in the bowl, touching the beets minimally as they'll stain your fingers and everything else (which is why it's easiest to cut them right in the bowl instead of on a cutting board).
- Whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, and chopped fresh oregano. Season to taste with salt and pepper.
- Pour half the vinaigrette over the beets and gently toss. Cover and chill in the refrigerator for at least an hour and up to 24 hours.
- Swish red onion in a bowl of cold water and rinse to remove any bitterness. Add more water and a few cubes of ice. Refrigerate for an hour or so.
- Toss greens in remaining vinaigrette and divide between four separate places. Top with beets and add a coin of goat cheese. Sprinkle with red onion and top with a sprinkling of fresh ground pepper and a few extra bits of fresh oregano, if you have it.
GREEN BEAN AND RED ONION SALAD WITH WARM CIDER VINAIGRETTE
Categories Mustard Onion Side Green Bean Summer Lettuce Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Boil apple concentrate in small saucepan over medium heat until reduced to 1/4 cup, about 5 minutes. Remove from heat. Whisk in vinegar, oil, mustard, and mustard seeds. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
- Cook beans in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain well. Transfer beans to large bowl; cool slightly. Add greens, onion, radishes, and pickles. Toss with enough vinaigrette to coat.
WATERCRESS SALAD WITH RED ONION AND CHOPPED EGG VINAIGRETTE
It's the dressing on this salad that really makes it. This salad goes really well with salmon. If you can't find good watercress, you can sub arugula or mixed baby greens.
Provided by Hey Jude
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Vinaigrette: Mix together the vinegar, capers, mustard, salt and pepper.
- Whisk in the olive oil.
- Add the chopped onion and chopped egg and stir just to mix.
- The vinaigrette can be made up to two hours ahead of serving time and left at room temperature.
- Salad: Heat the oil in a medium, heavy skillet over medium-high heat.
- When quite hot, add the bread cubes and cook, stirring, until crisp and golden, 3-4 minutes.
- Remove and drain on paper towels.
- The croutons can be made 2 hours ahead of serving time
- cover loosely with foil and leave at room temperature.
- Place the watercress in a large bowl and toss with enough of the dressing to coat the sprigs lightly.
- Season with salt to taste.
- Arrange 1/4 of the watercress on each of four salad plates.
- Sprinkle each serving with some croutons and drizzle lightly with additional vinaigrette.
- Season each salad with some freshly ground black pepper.
Nutrition Facts : Calories 275.9, Fat 29.5, SaturatedFat 4.3, Cholesterol 53, Sodium 310.4, Carbohydrate 1.9, Fiber 0.4, Sugar 0.8, Protein 2.1
ARUGULA, RED ONION AND ORANGE SALAD W/ ORANGE CURRY VINAIGRETTE
Make and share this Arugula, Red Onion and Orange Salad W/ Orange Curry Vinaigrette recipe from Food.com.
Provided by JaneSays30
Categories Citrus
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring orange juice to a boil in a small sauce pan and reduce to 1/3 cup, about 10 minutes.
- Transfer reduction to a small bowl and whisk in the garlic, vinegar, oil, curry, and salt. Set aside.
- Use a serrated knife to cut the peel from top and bottom of the oranges.
- Set each on end and remove outer skin & pith.
- Cut crosswise into 1/4 inch thick rings.
- Place onion and arugula in a medium salad bowl and top w/ oranges.
- Toss w/ vinaigrette and serve immediately.
Nutrition Facts : Calories 106.6, Fat 3.8, SaturatedFat 0.5, Sodium 153.1, Carbohydrate 17.9, Fiber 2.4, Sugar 12.2, Protein 1.8
HEARTY WINTER VEGETABLE SALAD WITH BLACK ONION SEED VINAIGRETTE RECIPE BY TASTY
Here's what you need: carrot, turnip, parsnip, extra virgin olive oil, kosher salt, Schwartz® ground black pepper, fresh arugula, bacon, crumbled goat cheese, Schwartz® Black Onion Seeds, Schwartz® Mustard Seeds, kosher salt, dijon mustard, apple cider vinegar, honey, extra virgin olive oil
Provided by Chris Salicrup
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425˚F (220˚C).
- Cut up the vegetables and on a baking sheet, toss together the carrots, turnips, parsnips, olive oil, salt, and pepper.
- Roast the vegetables until crispy and tender, 30-35 minutes.
- Make the vinaigrette: In a small pan over medium-high heat, combine the Schwartz Black Onion Seeds and Schwartz Mustard Seeds and toast, stirring continuously, until fragrant, about 3 minutes.
- In a blender, combine the toasted spices, salt, mustard, apple cider vinegar, and honey. Blend on high speed until the spices are fully ground and the mixture is smooth. With the blender running, slowly drizzle in the olive oil until emulsified.
- Transfer the roasted vegetables to a large bowl and pour in ⅓ cup (80 ml) of the dressing. Toss to coat.
- In a separate large bowl, combine the arugula, bacon, and goat cheese. Drizzle with more dressing to taste, reserving the remaining dressing for another use, and toss to combine. Add the roasted vegetables and toss again.
- Divide between plates and serve.
- Enjoy!
Nutrition Facts : Calories 682 calories, Carbohydrate 55 grams, Fat 40 grams, Fiber 12 grams, Protein 27 grams, Sugar 28 grams
BULGUR SALAD WITH GREEN ONION VINAIGRETTE
This is from Bobby Flay, from the episode of Middle Eastern Grilling. This sounds like a different, refreshing salad. I will probably use any honey I have on hand. Posted for ZWT 2010.
Provided by Scoutie
Categories Southwest Asia (middle East)
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place bulgur in a large bowl, pour 3 cups boiling water over, cover the bowl with plastic wrap and let sit until tender, about 15 to 20 minutes.
- Drain well, squeezing out as much water as possible, if needed.
- Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced green onions.
- Place the lime juice, honey, serrano, and 1/2 cup chopped green onion in a blender and blend until smooth.
- With the motor running, slowly add the oil until emulsified. If the mixture appears too thick, blend in a few tablespoons of cold water, and season with salt and pepper, to taste.
- Transfer the salad to a platter and drizzle with the green onion vinaigrette.
SPINACH SALAD W/GREEN ONION VINAIGRETTE
This is a great Spinach Salad. This is one of the many ways I get my kids to eat spinach. It is also great to serve to guests.
Provided by lisar
Categories Spinach
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- SALAD: Toss iceberg lettuce, spinach, onion, mushroom slices, grated Swiss chees and bacon in large bowl.
- DRESSING: Combine all ingredients in a blender and blend well.
- Just before serving pour dressing over the salad and toss.
- You can also serve the dressing to the-side of the salad.
Tips:
- For a milder onion flavor, soak the sliced onions in cold water for 15 minutes before adding them to the salad.
- Use a variety of lettuces and greens to add texture and flavor to the salad. Arugula, spinach, romaine, and kale are all great options.
- If you don't have any fresh herbs on hand, you can use 1/2 teaspoon of dried herbs, such as oregano, thyme, or basil.
- You can also add other vegetables to the salad, such as diced tomatoes, cucumbers, or bell peppers.
- If you're making the salad ahead of time, dress it just before serving to prevent the lettuce from wilting.
Conclusion:
This onion vinaigrette salad is a light and refreshing salad that is perfect for a summer lunch or dinner. The tangy vinaigrette dressing is the perfect complement to the sweet onions and crisp lettuce. With just a few simple ingredients, you can have a delicious and healthy salad on the table in minutes.
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