Best 4 Vidalia Honey Vinaigrette Recipes
In the realm of culinary creations, "Vidalia Honey Vinaigrette" stands as an exquisite symphony of flavors that can transform ordinary salads into extraordinary culinary experiences. Its essence lies in a harmonious balance between the sweet nectar of Vidalia onions and the tangy embrace of vinegar, masterfully orchestrated with a symphony of herbs, spices, and a hint of luxurious honey. This dressing is a testament to the transformative power of culinary alchemy, capable of elevating even the simplest of salads into a delectable masterpiece.
Here are our top 4 tried and tested recipes!
DEEEELICIOUS VIDALIA DRESSING
Yummy dressing made with fresh Vidalia onions. If you can't find Vidalia onions, another sweet onion will do.
Provided by DAWNARNOLD3
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 24
Number Of Ingredients 7
Steps:
- Place the oil, vinegar, onion, garlic, sugar, mustard and salt into a blender or food processor and blend until smooth.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 3.4 g, Fat 14.1 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1 g, Sodium 291 mg, Sugar 3 g
SWEET VIDALIA ONION DRESSING
In my search for a good Vidalia onion salad dressing recipe, I came across this. Adapted from CDKitchens.
Provided by Sharon123
Categories Salad Dressings
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a small saucepan, mix the first four ingredients. Add grated onion (small to medium, depending on your taste), add the olive oil and vinegar. Heat until sugar is melted. Cool and refrigerate.
- Reheat and use to wilt lettuce or serve cold on salad. Keeps in refrigerator indefinitely. Enjoy!
VIDALIA-HONEY VINAIGRETTE
From Southern Living's facebook page of featured Vidalia onion recipes -- Originally from Christy Jordan, Southern Plate, Southern Living October 2010 who serves this over a salad of mixed greens, chopped apple, toasted pecans, and dried cranberries.
Provided by KerfuffleUponWincle
Categories Salad Dressings
Time 3h10m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Sauté onion in 1 tablespoon hot oil in a medium skillet over medium heat, stirring often, 8 minutes or until caramel colored. Add 2 tablespoons vinegar, stirring to loosen particles from bottom of skillet. Remove from heat; cool 5 minutes.
- Process onion mixture, honey, next 3 ingredients, and remaining oil and vinegar in a blender 30 seconds or until blended. Cover and chill 3 to 24 hours.
- Makes 1 1/3 cups.
- NOTE: Cook time equals chill time!
Nutrition Facts : Calories 176.1, Fat 16.4, SaturatedFat 2.1, Sodium 134.3, Carbohydrate 7.9, Fiber 0.2, Sugar 7.3, Protein 0.2
VIDALIA HONEY MUSTARD DRESSING
The secret to a creamy, emulsified dressing or vinaigrette is mustard. You've probably noticed that when you combine oil and vinegar in a bowl they form separate layers. If you whisk the mixture it will combine only for a brief period, then separate out again. Mustard helps thicken liquid sauces by absorbing some of the liquid and allows the suspension of one liquid in another. Try this savory-sweet combination over crisp salad greens or buttercup lettuce or as a dipping sauce for the Oven-fried Chicken Breasts with Pecan Crust (page 102). If Vidalias are unavailable, use another sweet onion, such as Walla Walla or Texas Sweet.
Yield makes about 1 1/4 cups
Number Of Ingredients 7
Steps:
- Place the onion in the bowl of a food processor fitted with the metal blade and pulse until smooth. Add the vinegar, honey, and mustard and puree until smooth. Add the oil in a slow steady stream until the mixture is thick and emulsified. Taste and adjust for seasoning with sugar, salt, and pepper. Store in an airtight container in the refrigerator for up to 3 days.
Tips:
- Use top-quality ingredients: Fresh vegetables, herbs, and a good quality olive oil will make all the difference in the flavor of your vinaigrette.
- Pay attention to the ratio of oil to vinegar: The classic ratio is 3 parts oil to 1 part vinegar, but you can adjust this to suit your taste. If you like a more tangy vinaigrette, use more vinegar. If you prefer a milder vinaigrette, use more oil.
- Emulsify the vinaigrette: This means whisking the oil and vinegar together vigorously until they are well combined and creamy. This will help the vinaigrette to stay emulsified when you add it to your salad.
- Season the vinaigrette to taste: Salt and pepper are essential, but you can also add other seasonings, such as herbs, spices, or a touch of honey. Taste the vinaigrette and adjust the seasonings until it tastes just right.
- Let the vinaigrette rest: This allows the flavors to meld and mellow. If you can, make the vinaigrette a few hours or even a day before you plan to use it.
Conclusion:
A well-made vinaigrette is a versatile dressing that can be used on a variety of salads, vegetables, and even meat. It's easy to make and can be customized to suit your own taste. So next time you're looking for a healthy and flavorful dressing, give a Vidalia honey vinaigrette a try. You'll be glad you did!
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