Yield: 24 servings. Balsamic marinated Onions: 1 cup balsamic vinegar 1 cup sugar 1 cup water 1 quart red onion, very thinly sliced Garden salad: 9 quarts salad greens, torn 3 quarts seasonal salad ingredients, cut up 3 cups feta or blue cheese 3 cups vinaigrette dressing For balsamic marinated onions: Thoroughly mix balsamic vinegar, sugar and water. Pour over onions, turning them to coat. Cover and refrigerate 1 to 2 days, periodically turning onions in marinade so they get evenly ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.