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Author Notes: Bread and salad! Two or my favorite things combined into one yummy treat. The versatility within the recipe is abundant. You can add many other components to the salad: red peppers, olives, feta cheese, spinach, etc. Utilize ingredients you have to turn it into something delicious.
This recipe also hold well over night, once it's been mixed. All of the flavors continue to work together as they set. - Erin Powell
Sweet Onion Vinaigrette
- 1 cup sweet onion, diced
- 1 tablespoon minced garlic or green garlic
- 1 cup olive oil
- 6 tablespoons white balsamic vinegar
- 1/2 teaspoon pepper
- 1/2 teaspoon kosher salt
- 1 teaspoon sugar
- 1. Chop onion and garlic in a small food processor until minced.
- 2. In a medium bowl place minced onion and garlic, vinegar, sugar, salt and pepper.
- 3. Slowly add in oil with an immersion blender or whisk by hand.
- 4. Reserve for salad.
- 10 ounces sourdough or French bread, thick sliced
- 2 1/2 ounces arugula
- 1/4 cup red onion, thinly sliced
- 4 ounces goat cheese, crumbled
- 8 ounces cherry tomatoes, halved
- 1/2 English cucumber, diced
- sweet onion vinaigrette
- Grill off the slices of bread. Cool and cut into bite sized cubes.
- In a large bowl mix: bread, arugula, onion, tomatoes and cucumber.
- Pour desired amount of dressing on the salad (I used about 1/3 of the dressing).
- Let sit for 30 minutes or more. Garnish with goat cheese and serve.
- This recipe was entered in the contest for Your Best Spring Alliums
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