- Difficulty: Easy
- Servings: 4 to 6
- Nutritional Information per Serving (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
- Preparation Time: 1 hour
- Active Time: 25 minutes
Discover the magic of this easy Vidalia onion saladits secret lies in the luscious caramelized Vidalia onion vinaigrette. Slowly caramelize the onions, then whirl them in a food processor with the other ingredients for a thick, creamy dressing bursting with sweet-tangy perfection. It pairs irresistibly with juicy pears and crunchy glazed pecans, and a sprinkle of crumbly cheese takes it over the top. Ready to create something unforgettable?
Vidalia Onion Vinaigrette:
- 2 tablespoons unsalted butter
- 2 large Vidalia onions, diced
- 1/4 cup canola oil
- 2 tablespoons honey
- 1 tablespoon mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
Salad:
- One 5-ounce package mixed Italian greens
- 2 ripe Bartlett pears, cored and thinly sliced
- 1 cup glazed pecans
Special Equipment:
food processor
- To prepare the Vidalia onion vinaigrette: Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until they caramelize, about 30 to 45 minutes. Transfer the onions to a food processor, then add canola oil, honey, mayonnaise, apple cider vinegar, Dijon mustard, and 1 tablespoon of water. Blend until smooth. Season with salt and pepper to taste.
- For the salad: In a serving bowl or platter, combine the mixed greens, pear slices, and glazed pecans. Drizzle with your desired amount of vinaigrette and toss gently just before serving to keep everything fresh and vibrant.
