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    Appetizers » Sweet Vidalia Onion Salad with Tangy Lemon Dressing

    Published: Apr 27, 2015 by Kristina Sloggett · This post may contain affiliate links · 32 Comments

    Sweet Vidalia Onion Salad with Tangy Lemon Dressing

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    Sweet Vidalia Onion Salad with Tangy Lemon Cream Dressing @Cooking_Light

    Sweet Vidalia Onion Salad with Tangy Lemon Dressing - skillet charred onions and chickpeas take a tumble into a bright dressing in this perfectly simple salad.

    _________________________________________________________

    Portland has been riding a weather roller coaster for a few weeks - several sunny days up in the warm 80 degrees temps, then some rainy cool days, then back up to 80s.

    Today we are predicted to see 82°F.

    Nice.

    Sweet Vidalia Onion Salad with Tangy Lemon Cream Dressing @Cooking_Light

     

    Spring is definitely my favorite time of year, I am loving the longer days where we have daylight until nearly 9pm. The recent warm temperatures have me craving lighter foods already - salads as meals, salads with breakfast, salads all the time.

    This is one of those unique salads without greens salads, and it is so very good. I have already made this twice, adding quinoa the second time. I may even add those salad greens next time.

    Even with no greens - aside from the fresh oregano, which is lovely - this simple salad is fantastic! The charred Vidalia onions are so sweet, with both soft and crisp textures, and the bright tangy dressing is a perfect finish. This is easily an entree salad, with the chickpeas. It also makes a perfect wrap filling - I did add some spinach, and a melted slice of provolone - Mmm.

    Sweet Vidalia Onion Salad with Tangy Lemon Cream Dressing @Cooking_Light

    Sweet Vidalia Onion Salad

    inspired by May Issue Cooking Light - Skillet Charred Vidalia Onion Salad

    YIELD: serves four (about 3 cups total)

    dairy, egg, soy and gluten free, vegan

    INGREDIENTS:

    2 large Vidalia onions, peeled
    ½ teaspoon sea salt
    ½ tablespoon olive oil
    1 (15 ounce) can chickpeas, drained and rinsed
    several sprigs fresh oregano

    INSTRUCTIONS:

    Cut peeled onions into half inch slabs, do not separate into individual rings. Season onion slabs with sea salt.

    Heat a large skillet over medium heat, add ½ tablespoon olive oil and wipe to just coat entire surface of skillet.

    Add onion slabs to heated skillet, pressing so entire onion slab has contact with pan. Cook onions, without turning, four to five minutes, or until charred. Transfer to large serving bowl.

    Return skillet to heat, adding rinsed chickpeas. Cook chickpeas several minutes, until lightly charred. Remove cooked chickpeas from heat, add to onions. Separate onion slabs into rings, leaving some small pieces intact. Toss with chickpeas, add fresh oregano leaves and Tangy Lemon Cream Dressing:

    Tangy Lemon Dressing

    dairy, egg, soy and gluten free, vegan

    INGREDIENTS:

    2 tablespoons Vegan Goat Cheese
    2 cloves garlic, peeled and minced
    juice of 1 lemon
    2 tablespoons olive oil
    ½ tablespoon maple syrup
    1 teaspoon sea salt

    INSTRUCTIONS:

    In small mixing bowl, cream together goat cheese, garlic and lemon juice. Add olive oil, maple syrup, and sea salt, whisking to a smooth consistency. Pour over warm salad.

    Sweet Vidalia Onion Salad with Tangy Lemon Cream Dressing @Cooking_Light

    This is a salad I cannot wait to bring to summer parties, potlucks and pool parties! Who is inviting me over? 

     

     

    spabettie is working with original recipe for Skilled Charred Vidalia Onion Salad as a member of Cooking Light Bloggers' Connection.

     

     

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    Reader Interactions

    Comments

    1. Kare @ Kitchen Treaty says

      April 28, 2015 at 6:49 pm

      This looks SO GOOD! Such a creative (and versatile) idea for a salad. Must make soon.

      Reply
    2. Erin @ Platings and Pairings says

      April 28, 2015 at 8:18 am

      This looks SUPER yummy - I'm a huge chickpea fan! May need to give Walla Walla's a try here in the NW!

      Reply
      • Kristina Sloggett says

        April 28, 2015 at 8:21 am

        I am a huge chickpea fan too, Erin! you are going to LOVE this, and yes, the Walla Wallas would be perfect for this! Mmm...

        Reply
    3. Abigail says

      April 28, 2015 at 8:07 am

      Skillet-charred onions - that sounds so delicious to me! I can see myself snacking on this and love the lemon-maple syrup flavor on the dressing! Pinned, too.

      Reply
      • Kristina Sloggett says

        April 28, 2015 at 8:21 am

        I was snacking on this all week last week - I also made it into a wrap, so good!

        Reply
    4. Susan@LunaCafe says

      April 28, 2015 at 6:53 am

      Beautiful photos, love the composition. You've hit on an important theme here--salad without greens. It really widens the possibilities. And of course, who doesn't love grilled onions? 🙂

      Reply
      • Kristina Sloggett says

        April 28, 2015 at 8:22 am

        thank you Susan! and yes - salad without the greens, endless options! I *do* want to add some to this, perhaps just a bit of arugula? sounds SO good!

        Reply
    5. Barbara says

      April 28, 2015 at 6:48 am

      What a simple salad. Thank you!

      Reply
      • Kristina Sloggett says

        April 28, 2015 at 8:23 am

        it really is simple, yet the flavors are so complex! cheers Barbara!

        Reply
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    Kristina, founder of spabettie.com, is standing at a stone countertop holding a large wooden board of veggies, fruits, cheeses and crackers. She is wearing a tan chefs apron over a black sleeveless top, showing tattooed arms.

    Hi, I'm Kristina!

    I am a voracious reader and chickpea eater. also known as spabettie.

    Using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

    At spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor

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