April 1, 2007
RH Staff
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 11/2 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.
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