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Full Online Book HomeLearning KitchenOutdoor_cooking - Grilled Onion Salad
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Outdoor_cooking - Grilled Onion Salad Post by :gregw Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3153

Click below to download : Outdoor_cooking - Grilled Onion Salad (Format : PDF)

Outdoor_cooking - Grilled Onion Salad

Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large sweet onions
1/3 cup balsamic vinegar
2 tbsp walnut oil
2 tbsp honey
1 tsp salt
8 cups mixed salad greens ("mesclun" mix)
3/4 cup fresh parsley -- chopped
3/4 cup pecans -- toasted and chopped

Peel onions, leaving root end intact. Cut each onion vertically into quarters, cutting to within 1/2 inch of root end. Cut each quarter vertically into thirds. Place in a shallow dish.

Whisk together vinegar and next 3 ingredients. Pour over onions; cover and chill 2 hours.

Drain onions, reserving vinaigrette mixture. Preheat GF Grill or outdoor grill. When hot, grill onions, covered with grill lid, over medium-high heat (350-400 degrees F) 10-15 minutes or until tender.

Place each onion on 2 cups salad greens; drizzle with reserved vinaigrette. Sprinkle with parsley and pecans.
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3 portebello mushrooms caps Italian dressing 1/2 cup parmesan cheese, grated 1/8-1/4 cup Miracle Whip 2 Tbs. fresh lemon juice 4 cloves garlic, minced Marinate mushrooms in Italian dressing for several hours and then cook on the grill. Mix other ingredients together and fill mushrooms with mix. Broil until cheese is slightly browned. Cut them into 1/8's like a pizza, to serve.

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3/4 pound small red potatoes, cut into 1/2-inch pieces 1 cup (1/2-inch-thick) sliced yellow squash 1 cup (1/2-inch-thick) sliced zucchini 1 small onion, cut in 8 wedges 1 large red bell pepper, cut into 1/2-inch-wide strips 1/3 cup rice vinegar 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 1/2 teaspoons dark sesame oil 1/8 teaspoon salt 1/8 teaspoon black pepper 2 cloves garlic, minced cooking spray Place potatoes in a medium saucepan; cover with water, and bring to a boil. Reduce heat, and simmer, uncovered, 10 to 12 minutes or until tender; drain. Combine potato, squash, and next 10