Onion trio salad is a colorful and flavorful dish that is perfect for a summer picnic or potluck. Made with a variety of onions, including red, yellow, and white, this salad is packed with flavor and nutrients. The onions are thinly sliced and then marinated in a tangy dressing made with olive oil, vinegar, and herbs. The salad is then served chilled, either on its own or as a side dish with grilled meats or fish.
Here are our top 6 tried and tested recipes!
3-SALAD CHEF'S SALAD PLATE
The great thing about this three-in-one recipe is you don't have to choose your favorite, you can have them all. Each of these has a unique flavor from the tangy kick of sour cream and horseradish in the beef salad, the spicy and sweet of the cayenne and pickle relish in the deviled ham, to the mustard and salty capers in the chicken rillette. There's something for everyone to love.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 33
Steps:
- Gather your ingredients.
- For the beef salad: In a mixing bowl, combine sour cream, horseradish, lemon juice, Worcestershire sauce, chives, dill and black pepper. Chop the beef and combine with sauce. When you serve, arrange watercress or arugula under and/or around rounded scoops of the salad, about 4 ounces per platter.
- For the deviled ham: Tear ham into coarse pieces. Add to a food processor and finely chop the ham by pulsing it 10 to 12 times. Add to a mixing bowl and return processor bowl to base. Coarsely chopped celery and onion, crush garlic and finely chop thyme and add to ham. Season the ham with cayenne pepper sauce, Worcestershire sauce, mustard and relish then stir salad with rubber spatula. Rinse processor blade and bowl and return to base. To serve, arrange a small bed of lettuce leaves under rounded scoops of deviled ham, about 4 ounces per portion.
- For the chicken salad: Preheat broiler.
- Separate the skin and bones from chicken and place meat in food processor with fat. Pulse the processor to finely chop the chicken and transfer to a mixing bowl. Add processor bowl back to base, coarsely chop the celery, shallot, crushed garlic and tarragon leaves and pulse to finely chop. Add to the chicken and season with salt and pepper. Add lemon juice and Dijon mustard and stir well with rubber spatula. To serve, arrange the chicken salad on a bed of a few leaves of lettuce and top with capers and chopped cornichons.
- To serve: Cut edges of bread, arrange the bread on a baking sheet and lightly toast on both sides under broiler. Cut toasts from corner to corner. Quarter the eggs lengthwise. Cut cheese into portions.
- Arrange platter: ham salad, hard-boiled eggs, beef salad, portion of cheese or cheeses of choice, chicken salad, 4 toast points per person.
ONION TRIO PASTA
"This is a really different recipe, but I love onions and my curiosity got the best of me...so I tried it. It's surprisingly good! I plan on fixing this often." Priscilla Gilbert - Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, cook the leeks, onions and green onions in oil over medium heat for 8 minutes, stirring frequently. Reduce heat to low; cook, stirring occasionally, 5-10 minutes longer or until onions are golden brown. Meanwhile, prepare linguine according to package directions., Add the broth, currants and vinegar to the onion mixture; bring to a boil. Add cream and salt; cook, for 3-5 minutes or until slightly thickened, stirring occasionally. Stir in the arugula, cheese and thyme. Drain linguine; toss with sauce.
Nutrition Facts : Calories 190 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 412mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
TRI-COLOR PASTA SALAD
This is a quick and tasty pasta salad that all of my friends beg me to make whenever there is a party! It is always a crowd pleaser!
Provided by MEEHSKABOB
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 20m
Yield 15
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Toss cooled pasta with cheese, broccoli and Italian-style dressing to taste. Serve immediately.
Nutrition Facts : Calories 381.2 calories, Carbohydrate 48.9 g, Cholesterol 17.8 mg, Fat 15.7 g, Fiber 2.6 g, Protein 13 g, SaturatedFat 5.3 g, Sodium 779.7 mg, Sugar 5 g
THREE BEAN SALAD
We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.
Provided by JJOHN32
Categories Salad Beans Three Bean Salad Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 15.9 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 298.6 mg, Sugar 10.6 g
FETTUCCINE WITH A TRIO OF TOMATOES SALAD
Make and share this Fettuccine With a Trio of Tomatoes Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook fettuccine al dente by following the package directions; drain; rinse under cold water; drain completely and set aside.
- To make the dressing: in a small bowl, mix together the vinegar, sugar, salt, and pepper.
- Whisk until the salt and sugar have dissolved, then whisk in the olive oil until an emulsion forms.
- Add the tomatoes, onion, capers, and oregano to a bowl; add in the dressing; toss gently to coat.
- To serve: serve fettuccine on individual plates; top with tomato mixture; sprinkle with Parmesan cheese.
Nutrition Facts : Calories 311.4, Fat 14.7, SaturatedFat 2.4, Cholesterol 31.9, Sodium 253.7, Carbohydrate 40.2, Fiber 6.3, Sugar 5.5, Protein 7.6
PASTA WITH CARAMELIZED ONION TRIO, ARUGULA, WITH MOZZARELLA
Another delicious cooking Light recipe. I have tweaked the ingredients just a little to suit my tastes. The original receipe calls for a cup of dried currants, but I prefer it without.
Provided by Kanzeda
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet. Over medium heat cook the onions and leeks for 5 minutes, stirring frequently. Reduce heat to low and cover, cooking about 20 minutes or until the onions and leeks are golden brown, stirring frequently.
- Prepare pasta according to package directions.
- Bring the broth to boil in a saucepan add the vinegar. Add the onions, cream and salt to the broth and cook 2 minutes.
- Remove from the heat, stir in all ingredients. Then toss with the pasta.
- Serving Size is 1 1/4 cups.
Nutrition Facts : Calories 371.8, Fat 9.7, SaturatedFat 3.7, Cholesterol 16.7, Sodium 564.6, Carbohydrate 58, Fiber 3.8, Sugar 6.2, Protein 13.8
Tips:
- To save time, use a mandoline to thinly slice the onions and fennel.
- If you want a milder onion flavor, soak the sliced onions in cold water for 30 minutes before using.
- For a sweeter salad, use Vidalia onions or spring onions.
- If you don't have any shallots, you can use a small yellow onion instead.
- Be sure to use a good quality balsamic vinegar. A cheap balsamic vinegar will not have the same flavor or consistency.
- To make the salad ahead of time, slice the onions and fennel and store them in a covered container in the refrigerator for up to 2 days. When you're ready to serve, toss the onions and fennel with the dressing and nuts.
Conclusion:
This onion trio salad is a delicious and healthy side dish that is perfect for any occasion. It's easy to make and can be tailored to your own preferences. So next time you're looking for a new salad to try, give this one a try. You won't be disappointed!
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