- Level: Easy
- Total: 1 hr
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 352
- Total Fat
- 27 g
- Saturated Fat
- 4 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 5 g
- Sugar
- 19 g
- Protein
- 3 g
- Cholesterol
- 11 mg
- Sodium
- 568 mg
The caramelized Vidalia onion vinaigrette is what makes this simple salad super special. After I caramelize the onions, I blend them up with the rest of the vinaigrette ingredients in a food processor. The result is a thick, creamy, sweet and tangy dressing that pairs perfectly with pears and glazed pecans. Feel free to add a crumbly cheese, too, if you'd like.
- Level: Easy
- Total: 1 hr
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 352
- Total Fat
- 27 g
- Saturated Fat
- 4 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 5 g
- Sugar
- 19 g
- Protein
- 3 g
- Cholesterol
- 11 mg
- Sodium
- 568 mg
Ingredients
Vidalia Onion Vinaigrette:
Salad:
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Directions
Special equipment:
food processor- For the Vidalia onion vinaigrette: Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until they begin to caramelize, 30 to 45 minutes. Transfer the onions to a food processor. Add the oil, honey, mayonnaise, vinegar, mustard and 1 tablespoon water. Process until smooth. Season with salt and pepper.
- For the salad: Place the greens, pears and pecans in a serving bowl or platter. Drizzle with the desired amount of dressing and toss just before serving.
