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Mixed Greens with Walnut and Roasted Onion Dressing

Mixed Greens with Walnut and Roasted Onion Dressing

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 40 m
Barrett

Barrett

The best part of this salad is the dressing. Its great on any salad and I prefer using big yellow onions that are strong in flavor. Add a bit of goat cheese for extra flavor.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place onions cut side down on baking sheet. Drizzle with 2 tablespoons oil and sprinkle with sugar. Bake for 30 minutes. Turn onions over and bake until brown and caramelized, about 30 minutes longer. Set aside to cool.
  3. Place onions in food processor, add remaining oil, broth and vinegar. Puree until smooth and thick. Season with salt and pepper. Cover and refrigerate until chilled.
  4. In a large salad bowl, combine greens, 1/2 cup walnuts and half of red onion. Add enough dressing to coat greens, toss well. Sprinkle with remaining walnuts and red onion and serve.
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Reviews

FIVERBAY
26

FIVERBAY

1/25/2004

This dressing would make a rock taste good. When you make it, be sure to include all the crispy black bits and the caramelized juices in the bottom of the onion roasting pan. Instead of sherry and chicken broth, I used vegetable broth, a little bit of chevre, a dash of apple cider vinegar, and a dash of worcestershire sauce. Dressing was to die for.

RTNOVO
19

RTNOVO

1/25/2004

The combination of the walnuts & red onion along with the dressing is quite a nice surprize. With the added ease of packaged greens this recipe is very quick!

Elli Mae
18

Elli Mae

1/25/2004

This is a good dressing, but there are improvements that could be made to this recipe. First, 2 "large" onions is kind of vague. I think I ended up using a lot more onion than was intended, making the dressing kind of thick. It would be better to use lbs or cups as a measurement. Second, some measurement of salt and pepper should be listed, to adjust to taste, because it is easy to overlook. The dressing was really bland the first time I served it.

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