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Onions are one of the most versatile ways to add big flavor to salads. Red onions add a strong and spicy flavor. White onions are a little sweeter and milder. Yellow onions (also the most common) fall right in between. Green onions - also known as scallions and spring onions, have a more subtle, garden fresh flavor.
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To easily cut an onion, keep the root end in tact. It not only provides a solid end that keeps the layers together, but preserves freshness longer. Wrap unused onion in tinfoil, and it should stay fresh for up to a week. Sautéed or caramelized onions are soft, sweet, and easy to prepare. Simply slice the onion into ½-inch thick sections and cook with butter or olive oil over medium heat. When they turn golden brown, they'll be tender and delicious. Add them either warm or cold to your salad.
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See All Salads with Onions
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| Dressings that pair well with
Onions |
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