Sweet Veggie Onion Salad with Margarita Dressing
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Credit: Courtesy of the National Onion Association
The National Culinary Review, July/August 2013
1 large or 2 small red onions, cut in wedges (about 2½ cups)
1 T. olive oil
1 cup fresh or frozen corn kernels
1 cup julienne pared jicama
1 cup fresh or frozen edamame, shelled
1 red or yellow bell pepper, seeded, julienned
2 qts. assorted salad greens
½ bunch fresh chives or green onions
Margarita Dressing (recipe follows)
1/3 cup olive oil
2 T. lime juice
2 t. honey mustard
2 t. sugar
Method: Gently saute onions in oil over medium heat for 6 minutes, or until crisp-tender. Combine onions, corn, jicama, edamame and bell pepper in bowl. Pour margarita dressing over; toss lightly. Chill until ready to serve. Portion over greens in salad bowl or on plate. Top with chives or green onions
Method: Combine olive oil, lime juice, honey mustard and sugar.
Salad, The National Culinary Review, Vegetarian
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