making life sweeter
There’s nothing quite like the flavor of a fresh, true sweet onion, but cooking with these little gems can be a bit tricky. The unique composition of a sweet onion makes them a wonderful ingredient in some dishes and a terrible choice for others. For the best results when cooking sweet onions consider these helpful tips:
Use sweets: Raw in sandwiches and salads; lightly grilled-whole or sliced, gently roasted or quickly baked; in stir-frys; power bowls, street tacos and other fresh fare. They are delicious caramelized but take care not to stir them too rigorously or cook them at too high a temperature
Avoid using in: Slow-cooker or long-simmering recipes like chili, stews, soup or in baked casserole dishes. Prolonged cooking breaks down the delicate texture and flavor of sweet onions.
Please browse through our wonderful selection of Sweetie Sweet Onion Recipes below. You’re sure to find some that will become family favorites. We invite you to join our Onion ObsessionSM Club to periodically receive information and recipes featuring onions.
Use sweets: Raw in sandwiches and salads; lightly grilled-whole or sliced, gently roasted or quickly baked; in stir-frys; power bowls, street tacos and other fresh fare. They are delicious caramelized but take care not to stir them too rigorously or cook them at too high a temperature
Avoid using in: Slow-cooker or long-simmering recipes like chili, stews, soup or in baked casserole dishes. Prolonged cooking breaks down the delicate texture and flavor of sweet onions.
Please browse through our wonderful selection of Sweetie Sweet Onion Recipes below. You’re sure to find some that will become family favorites. We invite you to join our Onion ObsessionSM Club to periodically receive information and recipes featuring onions.
Ingredients
For the lemon vinaigrette:
1/4 cup fresh lemon juice
1 small garlic clove, grated
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/3 cup extra-virgin olive oil
1 tablespoon Finley copped Italian parsley
Salt and pepper, to taste
For the salad:
1 small russet potato, scrubbed clean and sliced into 14" rounds
6 ounces baby spinach leaves, washed and dried
1/2 small white or sweet onion, thinly sliced
1 cup sliced rotisserie chicken (we used a pre-cooked, store-bought chicken)
4 ounces crumbled Feta cheese
Nonstick cooking spray
1/4 cup fresh lemon juice
1 small garlic clove, grated
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/3 cup extra-virgin olive oil
1 tablespoon Finley copped Italian parsley
Salt and pepper, to taste
For the salad:
1 small russet potato, scrubbed clean and sliced into 14" rounds
6 ounces baby spinach leaves, washed and dried
1/2 small white or sweet onion, thinly sliced
1 cup sliced rotisserie chicken (we used a pre-cooked, store-bought chicken)
4 ounces crumbled Feta cheese
Nonstick cooking spray
Directions
Make the vinaigrette: Combine all dressing ingredients in a lidded glass jar. Cover and shake vigorously until the vinaigrette begins to thicken. Set aside until ready to use.
Preheat your oven to 375 F. Cover a baking sheet liberally with cooking spray. Arrange potato slices in a single layer on the baking sheet. Spray the top of the potato slices with cooking spray and season lightly with salt. Bake until the potato slices become slightly browned on the outside and tender when pierced with a fork, about 6-7 minutes. Once cooked, remove potatoes from oven and let cool for a few minutes before handling.
Arrange spinach in two serving bowls, dividing equally amongst bowls. Add onions, chicken and cheese. Once the potatoes have cooled slightly, arrange on top of the salads. Drizzle salads with vinaigrette and serve immediately.
Preheat your oven to 375 F. Cover a baking sheet liberally with cooking spray. Arrange potato slices in a single layer on the baking sheet. Spray the top of the potato slices with cooking spray and season lightly with salt. Bake until the potato slices become slightly browned on the outside and tender when pierced with a fork, about 6-7 minutes. Once cooked, remove potatoes from oven and let cool for a few minutes before handling.
Arrange spinach in two serving bowls, dividing equally amongst bowls. Add onions, chicken and cheese. Once the potatoes have cooled slightly, arrange on top of the salads. Drizzle salads with vinaigrette and serve immediately.
Chicken Salad with Crispy Potatoes
This light, clean salad is a snap to put together and boasts a zippy lemon vinaigrette that also makes a great marinade for a piece of grilled chicken or drizzled over roasted veggies. Try this salad if you're looking for a healthy lunch or light diner that will leave you feeling full and satisfied. This recipe makes 2 salads.
PREP TIME
10 minutes
COOK TIME
10 minutes
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Peri & Sons Farms, 102 McLeod St., Yerington, NV 89447 • T: 775.463.4444 • F: 775.463.4028
©2024 Peri & Sons Farms. All Rights Reserved. | Site: OddOnes Interactive
©2024 Peri & Sons Farms. All Rights Reserved. | Site: OddOnes Interactive
