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    You are in: Home / Recipes / A Salad for All Seasons Recipe
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    A Salad for All Seasons

    A Salad for All Seasons. Photo by gailanng

    1/1 Photo of A Salad for All Seasons

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Zurie's Note:

    A really yummy combination of simple ingredients, and you can ask my husband if you don't believe me! He fancies himself a salad connoisseur and he loved it! I have developed a passion for roasted red onions, and put this salad together last night. It's plain and flavourful. It is an ideal starter when the cook worries that the main meal might be too light, as it contains some filling ingredients. It would be an ideal lunch with bread on the side. Boil the eggs and roast the red onions an hour or half a day ahead -- whenever you have time -- before putting the simple salad together. Cooking time given is for roasting the onions and at the same time boiling the eggs.

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    Units: US | Metric


    1. 1
      Heat oven to 350 deg F/180 deg Celsius.
    2. 2
      Whisk the olive oil, balsamic vinegar and sugar in a bowl.
    3. 3
      Peel the onions, then cut lengthwise into generous slivers. It does not matter if the wedges fall apart, just don't cut them too thin. Put in an ovenproof dish.
    4. 4
      Using a teaspoon, drip the oil-vinegar-sugar mixture over the sliced red onions, and sprinkle with the salt.
    5. 5
      Bake in the preheated oven for 45 minutes: the onions should be softened but not shrivelled, lightly roasted and still juicy.
    6. 6
      In the meantime, boil the eggs, not more than 10 minutes.
    7. 7
      When the onions and eggs are done, let cool to room temperature. Leave onions in their oven dish while they cool.
    8. 8
      To put together: tear up the lettuce (I used the type called "Frilly Lettuce" here) to make a thick bed.
    9. 9
      Chop the tomatoes neatly into smallish cubes, and put on top of the lettuce.
    10. 10
      Peel the eggs, cut in half, chop roughly into bite-sized pieces, and scatter over the salad.
    11. 11
      Drain and dry the feta if in brine, and crumble over the salad.
    12. 12
      Chop the olives and add.
    13. 13
      Arrange the roast onions on top, using all the bits. If there is any liquid left in the oven dish, scrape over the salad -- it's full of flavour.
    14. 14
      It's best that each person sprinkle vinaigrette dressing over when the salad is served, unless you want to toss it with the dressing yourself and mix all the ingredients. Also serve with flaky salt (I use Maldon salt) for those who want it.
    15. 15
      (I make my own vinaigrette, with apple cider vinegar. I find my own vinaigrette is "softer" on the palate and not as acidic as those we buy).

    Ratings & Reviews:

    • on February 15, 2014


      a lovely easy salad, lots of contrasts, in color and flavors!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 07, 2011


      Yum! This made a filling and delicious salad along with some baked beans for dinner. I made Basil Vinaigrette to go with it and it worked great! Thanks for a keeper! Made for Best of 2010 game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 16, 2010


      Okay maestro...hit it! Lettuce bright green and roasted red onion/Heirloom tomato with olives that glisten/Drizzle of dressing with balsamic-y zing/These are a few of my favorite things. Made for PRMR.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for A Salad for All Seasons

    Serving Size: 1 (233 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 474.5
    Calories from Fat 299
    Total Fat 33.3 g
    Saturated Fat 11.4 g
    Cholesterol 319.1 mg
    Sodium 2027.5 mg
    Total Carbohydrate 26.3 g
    Dietary Fiber 4.7 g
    Sugars 16.2 g
    Protein 19.1 g

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