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Roasted Onion Salad's picture
  Sweet onions 3 Large, cut into 1/2 inch slices
  Olive oil 12 1⁄2 Teaspoon, divided (1/4 Cup Plus 1/2 Teaspoon)
  Garlic 4 Clove (20 gm)
  Torn mixed salad greens 8 Cup (128 tbs)
  Crumbled blue cheese 4 Ounce (1 Cup)
  Chopped walnuts 1⁄2 Cup (8 tbs)
For dressing
  White wine vinegar 2 Tablespoon
  Shallots 2 , quartered
  Minced fresh parsley 1⁄4 Cup (4 tbs)
  Crushed red pepper flakes 1⁄2 Teaspoon
  Olive oil 2⁄3 Cup (10.67 tbs)

Place the onions in a 15-in.x 10-in.x 1-in.baking pan.
Drizzle with 1/4 cup oil; toss to coat.
Place the garlic on a double thickness of heavy-duty foil.
Drizzle with the remaining oil.
Wrap foil around garlic; place on baking pan with onions.
Bake at 400° for 40-45 minutes or until the onions are lightly browned and the 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 the dressing, place wine 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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3134 Calories from Fat 2457

% Daily Value*

Total Fat 278 g427.5%

Saturated Fat 51.7 g258.3%

Trans Fat 0 g

Cholesterol 80 mg26.7%

Sodium 1675.2 mg69.8%

Total Carbohydrates 127 g42.4%

Dietary Fiber 21.7 g86.9%

Sugars 67.5 g

Protein 50 g100.6%

Vitamin A 166.2% Vitamin C 285.8%

Calcium 101.1% Iron 54.4%

*Based on a 2000 Calorie diet

Roasted Onion Salad Recipe