Garden Salad with Balsamic Marinated Onions

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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 flavored and softened.

For garden salad: For each serving, portion 1^1/2 cups salad greens onto plate. Top with ^1/2 cup cut-up salad vegetables and 2 Tbsp. crumbled cheese. Lift about 2 Tbsp. marinated onions from marinade and portion onto salad. Drizzle with 2 Tbsp. vinaigrette dressing.