AwesomeBites

Tag: Red Onion

  • Strawberry Spinach Salad

    Strawberry Spinach Salad

    Strawberry Spinach Salad

    I love this salad. I remember going to Kansas City and Dennis ordered this salad. Inspired, I went home and imitated it!
    Easy to make, family and friend favorite. Dennis loves it without the bacon as well. Who would have guessed that!

    Ingredients

    2 tablespoons sesame seeds
    1 tablespoon poppy seeds
    1/2 cup white sugar
    1/2 cup olive oil
    1/4 cup distilled white vinegar or balsalmic
    1/4 teaspoon paprika
    1/4 teaspoon Worcestershire sauce
    1 tablespoon minced onion
    10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces
    1 quart strawberries – cleaned, hulled and sliced (No stawberries?
    1/4 cup almonds or walnuts, blanched and slivered
    1/4 cup sliced red onions on garnish
    4 slices of bacon, crisp (crumbled)

    Directions
    1.In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour. (You can also mix with your blender.)
    2.In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

    Or make it Hot spinach salad –
    I have prepared this two ways: hot and cold. Fried and crumbled bacon, then added all dressing ingredients till sugar dissolved. Pour this hot dressing over spinach/strawberries: outa this world! Also delicious prepared cold.

    Adding chicken chunks and kiwi is another wonderful variation for a complete, colorful meal in a bowl!

  • Panzanella – Bread Salad

    Panzanella – Bread Salad

    Ingredients:

    2 tomatoes
    1 small cucumber, peeled and sliced
    1 small red onion, thinly sliced
    bell peppers (optional)
    Kalmata olives (optional)
    1 cup fresh basil leaves, torn into small pieces
    1/2 cup extra-virgin olive oil, plus more as needed
    3 tablespoons balsamic or red wine vinegar, plus more as needed
    Salt and freshly ground pepper, to taste
    6 to 8 thick slices country-style white bread, torn into bite-size pieces

    Preparation
    In a bowl, combine the tomatoes, cucumber, onion and basil. Drizzle with the 1/2 cup olive oil and the 3 tablespoons vinegar, season with salt and pepper and toss well.
    Place half of the bread in a wide, shallow bowl. Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for 1 hour.
    Just before serving, toss the salad and adjust the seasonings with salt and pepper. If the bread seems dry, add a little oil or vinegar. Serve immediately. Serves 4 to 6.

  • Butter Lettuce and Watermelon Salad

    Butter Lettuce

    Tiny watermelons cut in half.  Use melon as serviing bowl.  Scoop out watermelon. Slice some.

    Add Butter Lettuse, top with finely diced red onioin, add diced watermelon. 

    Serve with Balsalmic Vinegarette.

    Salt and Pepper to taste.

  • The Wedge Salad – Bacon, Blue Cheese, Red Onion

    Ice cold Iceberg Lettuce cut into 6 wedges

    Top with blue cheese dressing, crumbled bacon, diced red onion, cherry tomatoes halved.

    Top with crumbled blue cheese.

    Season with Salt and Cracked Pepper.

    Croutons (Optional)