Mixed Greens with Walnut and Roasted Onion Dressing
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 cups assorted salad greens | Washed, trimmed and torn into bite size pieces. |
| 2 large onions, | Washed, peeled and sliced into wedges |
| 1 cup olive oil | |
| 1 tablespoon white sugar | |
| 1/2 cup reduced sodium chicken broth | |
| 1/3 cup sherry wine vinegar | |
| 1 cup toasted walnuts, unsalted | Chopped |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 400 degrees. | |
| 2 | Place onion cut side down on baking sheet. Drizzle with 2 tablespoons oil and sprinkle with sugar. | |
| 3 | Bake for 30 minutes. Turn onions over and bake until brown and caramelized, about 30 more minutes. Set aside to cool. | |
| 4 | Place onions in food processor add remaining oil, broth, and vinegar. Puree until smooth and thick. | |
| 5 | Season, with salt and pepper. | |
| 6 | Cover and refrigerate until chilled. | |
| 7 | Toss dressing with salad greens. Top with walnuts. |
Posted in Green Leafy Salad Recipes, Salad with Lettuce
