The caramelized Vidalia onion vinaigrette is what makes this simple salad super special. After I caramelize the onions, I blend them up with the rest of the vinaigrette ingredients in a food processor. The result is a thick, creamy, sweet and tangy dressing that pairs perfectly with pears and glazed pecans. Feel free to add a crumbly cheese, too, if you’d like.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons unsalted butter
- 2 large Vidalia onions, chopped
- 1/4 cup canola oil
- 2 tablespoons honey
- 1 tablespoon mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- One 5-ounce package mixed Italian greens
- 2 ripe Bartlett pears, cored and sliced
- 1 cup glazed pecans
Instructions
- For the Vidalia onion vinaigrette: Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until they begin to caramelize, 30 to 45 minutes. Transfer the onions to a food processor. Add the oil, honey, mayonnaise, vinegar, mustard and 1 tablespoon water. Process until smooth. Season with salt and pepper.
- For the salad: Place the greens, pears and pecans in a serving bowl or platter. Drizzle with the desired amount of dressing and toss just before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 352 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 5 g |
| Sugar | 19 g |
| Protein | 3 g |
| Cholesterol | 11 mg |
| Sodium | 568 mg |
Reviews
This rating is for the dressing only. I didn’t make the pear salad, just the dressing.
The taste of the dressing was quite good. It was the color and texture that was bad. Honestly, it looked like muddy beach sand. I understand the onions were caramelized but Kardea’s didn’t look bad at all. It was also quite thick. I added more oil and water and it remained thick. The taste was good but I couldn’t get past the look of it. I’ll try it again, perhaps steaming the onions first and then lightly carnalizing them. Maybe that’ll help the color. As for the thickness…I don’t know, I’ll figure something out.