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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Try this impressive salad at your next dinner party or during the holidays. Roasting the onions and garlic creates a depth of flavor you just can't get with any other cooking method! Janice Mitchell, Aurora, Colorado Ingredients:
3 large sweet onions, cut into 1/2-inch slices |
1/4 cup plus 1/2 teaspoon olive oil, divided |
4 garlic cloves |
8 cups torn mixed salad greens |
1 cup (4 ounces) crumbled blue cheese |
1/2 cup chopped walnuts, toasted |
dressing: |
2 tablespoons white wine vinegar |
2 shallots, quartered |
1/4 cup minced fresh parsley |
1/2 teaspoon crushed red pepper flakes |
2/3 cup olive oil |
Directions:
1. Place onions in a 15-in. x 10-in. x 1-in. baking pan. Drizzle with 1/4 cup oil; toss to coat. Place garlic on a double thickness of heavy-duty foil. Drizzle with remaining oil. Wrap foil around garlic; place on baking pan with onions.
2. Bake at 400° for 40-45 minutes or until onions are lightly browned and garlic is tender, turning onions occasionally. Cool for 10-15 minutes.
3. In a large salad bowl, combine the greens, cheese and walnuts; top with onions.
4. For dressing, place vinegar 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. Serve with salad. Yield: 8 servings.
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