Sweet Vidalia Onion Salad with Tangy Lemon Dressing

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.

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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.

 

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

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
1/2 teaspoon sea salt
1/2 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 1/2 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
1/2 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.

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.