Mixed Greens with Walnuts and Roasted Onion Dressing


  • ½ small red onion, halved, thinly sliced
  • 1 cup chopped toasted walnuts (about 4 ounces)
  • 6 tablespoons Sherry wine vinegar
  • ½ cup canned chicken broth
  • 1 tablespoon sugar
  • 1 cup plus 2 tablespoons walnut oil or olive oil
  • 2 large onions (about 1 ¾ pounds), peeled, cut into 8 wedges

1. Preheat oven to 400°F. Place 2 onions cut side down on baking sheet. Pour 2 tablespoons oil over. Sprinkle with sugar. Bake onions 30 minutes; turn onions over and bake until brown and caramelized, about 30 minutes longer. Cool. Transfer onions to processor. Add remaining 1 cup oil, broth and ...

View full recipe at SpringPad


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