Food & Wine

What's This?
Serving size 6
Total Time

This fantastic salad gets a boost of flavor from a toasty roasted sweet onion and garlic dressing.



6 unpelled garlic cloves2 large Vidalia onions (1 1/2 pounds), peeled and quartered through the core 1 ¼ cup vegetable oil, plus more for brushing ½ cup apple cider vinegar¼ cup fresh lemon juice kosher salt freshly ground pepper
  1. Preheat the oven to 425°. Wrap the garlic cloves in foil and set on a rimmed baking sheet. Brush the onions with oil and arrange on the baking sheet. Bake for about 1 hour, until the onions and garlic are lightly charred and soft. Let cool.
  2. Peel the garlic and transfer the cloves to a blender. Add the onions, cider vinegar and lemon juice and puree until smooth. With the blender on, gradually add the 1 1/4 cups of vegetable oil until incorporated. Season the dressing with salt and pepper.



10 lightly packed cups mixed lettuces (8 ounces)
kosher salt
freshly ground pepper
2 cup shredded cooked chicken
1 cup cooked fresh or thawed frozen corn kernels
1 cup buckwheat or radish sprouts
4 oz blue cheese, crumbled (1 cup)
½ cup crumbled cooked bacon
1 Hass avocado, peeled and diced
1 medium tomato, diced
½ cup toasted pecans, chopped
2 hard-cooked eggs, peeled and sliced lengthwise
  1. In a large bowl, toss the lettuces with 1/2 cup of the dressing and season with salt and pepper. Transfer to a serving bowl or platter. Arrange the remaining ingredients on top and serve, passing the remaining dressing at the table.

Make Ahead: The onion dressing can be refrigerated for up to 4 days.
Recipe Credit: Shaun Doty
Image Credit: Con Poulous

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Tags: Lunch, Dinner, Salad, High Fiber, Chicken, Egg, Bacon, Avocado, Corn, Southern & Soul, American

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