Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Juicy heirloom tomatoes and a tangy vinaigrette pair with the sugary-sweet Vidalia onion in this fast and easy Grilled Vidalia Onion Salad.

Ford Fry
Recipe by Cooking Light June 2013

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
22 mins
total:
22 mins
Yield:
Serves 4 (serving size: 1 salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat charcoal or gas grill to medium heat.

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  • Rub 1 tablespoon olive oil evenly over onions. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill 6 minutes or until well marked and greens are tender, turning occasionally. Cool completely.

  • Combine Dijon mustard and vinegar in a small bowl, stirring with a whisk. Gradually add remaining 2 tablespoons olive oil, stirring with a whisk. Stir in parsley, tarragon, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.

  • Arrange 2 onions on each of 4 plates, and top evenly with tomatoes. Drizzle 1 tablespoon vinaigrette over each salad; top evenly with sliced eggs and minced chives.

Source

JCT.Kitchen & Bar; The Optimist; King + Duke, Atlanta, GA

Nutrition Facts

177 calories; fat 12.7g; saturated fat 2.2g; mono fat 8.3g; poly fat 1.6g; protein 4.6g; carbohydrates 11.9g; fiber 1.8g; cholesterol 93mg; iron 1mg; sodium 378mg; calcium 47mg.
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