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VIDALIA®
ONION RECIPES |
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Vidalia®
Green Bean Salad |
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2 |
cups (about 8 ounces) fresh green beans and/or yellow
wax beans |
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2 |
cups thinly sliced Vidalia®
onions (about 12 ounces) |
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2 |
tablespoons chopped fresh cilantro |
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1/3 |
cup raspberry vinegar |
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3 |
tablespoons peanut or vegetable oil |
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2 |
tablespoons sugar |
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3/4 |
teaspoon salt |
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1/4 |
teaspoon ground black pepper |
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4 |
cups Boston lettuce, torn in bite-size pieces |
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1/2 |
cup chopped roasted peanuts |
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Fill a medium saucepan 3/4 full of water; bring to a boil. Add
beans, cook until nearly crisp-tender 2 to 3 minutes. Drain;
rinse under cold water until beans are cool. Cut in half
lengthwise, then in 1-inch pieces. Place in large bowl along
with Vidalia¨ onions and cilantro; set aside. In the same
saucepan, combine vinegar, oil, sugar, salt and black pepper.
Cover and refrigerate until cool, about 1 hour. On 4 serving
plates arrange lettuce. Using a slotted spoon place onion
mixture over lettuce; drizzle slightly with vinegar mixture.
Sprinkle with peanuts. Yields 4 servings. Recipe courtesy of
the Vidalia ®
Onion Committee
Note: You may substitute white wine vinegar if raspberry vinegar
is not available.
Nutritional Information Per Serving:
Calories 226 / Protein 7.2g / Carbohydrates 17.8g / Fat 15.9g
Cholesterol 0mg / Fiber 4.9g / Calcium 69mg / Iron 1.4mg /
Sodium 486mg |
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Summer Salad |
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3 |
cups cooked macaroni |
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3 |
cups sliced cucumbers |
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3 |
tomatoes, chopped |
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1/2 |
cup Vidalia®
onion, chopped |
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1/2 |
cup mayonnaise |
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1/4 |
cup vinegar |
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salt and pepper |
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Combine first four ingredients. Mix together mayonnaise and
vinegar; toss with vegetables and macaroni. Salt and pepper to
taste. Serves: 8. |
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Vidalia®
Casserole |
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1/2 |
cup butter or margarine |
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4 |
medium Vidalia®
onions, sliced in 1/4 inch rings |
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15 |
saltine crackers, crushed |
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1 |
10.75oz. can cream of mushroom soup |
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2 |
eggs beaten |
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1/2 to 3/4 |
cup milk |
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1 |
cup shredded sharp cheddar cheese |
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Melt butter in large fry pan. Saute onions over medium heat
until clear. Reserve 4 tablespoons of cracker crumbs for topping
and place remaining crumbs in the bottom of a lightly greased
2-quart casserole. Remove onions from pan with slotted spoon.
Combine all ingredients. Top with cheese and remaining cracker
crumbs. Bake at 350 degrees for 20-30 minutes or until brown and
bubbly. Yields 6 servings. |
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Vidalia®
& Cheese Quesadillas |
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1 |
tbsp. butter or margarine |
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1 |
Vidalia®
onion, sliced |
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6 |
small flour tortillas |
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1 |
cup shredded cheddar cheese, divided |
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1/3 |
cup finely diced red pepper |
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24 |
cilantro (coriander) leaves |
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In a large skillet, melt butter over medium heat, saute onion
until softened. |
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Lay tortillas on work surface; sprinkle cheese on half of each
tortilla. Divide onions evenly among tortillas; placing over
cheese. Top with red pepper and cilantro. Sprinkle remaining
cheese over cilantro leaves. Fold plain half of tortilla over
filling; press down gently. Heat large, lightly greased,
non-stick or cast-iron skillet over medium-high heat. Place
folded quesadillas in hot pan; cook until golden brown, turn and
cook other side, Remove from pan; cut each into 3 triangles.
Serve warm.
Makes 18 quesadillas. |
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Vidalia®,
Apple & Chicken Salad |
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3 |
cups (about 1 pound) diced, unpeeled sweet red apples |
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2 |
cups diced cooked chicken breast |
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1 |
cup coarsely chopped Vidalia®
onion |
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1 |
cup sliced celery |
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1/4 |
cup dark raisins |
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1/4 |
cup chopped toasted pecans* |
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Creamy Apple Dressing (recipe follows) |
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In a large serving bowl, combine apples, chicken, Vidalia®
onion, celery, raisins and pecans. Top with Creamy Apple
Dressing; toss to coat. Serve immediately or cover and
refrigerate until ready to serve. Yields 8 cup servings. |
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Creamy Apple Dressing |
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1/2 |
cup plain yogurt |
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1/4 |
cup reduced-calorie mayonnaise |
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1/4 |
cup apple juice |
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1 |
tablespoon lemon juice |
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1 & 1/4 |
teaspoons salt |
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1/8 |
teaspoon ground black pepper |
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In a small bowl, combine yogurt, mayonnaise, apple juice
concentrate, lemon juice, salt and black pepper. Yields about 1
cup.To toast pecans*: Place in a dry pan over low heat, stirring
frequently, until golden, about 5 minutes. Nutritional
Information Per Serving:
Calories 342 / Protein 21g / Carbohydrates 42.5g / Fat 11g
Cholesterol 54mg / Fiber 4.6g / Calcium 104.2mg / Iron 2mg/
Sodium 840mg |
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More Vidalia Onion Recipes
Vidalia
Onion Relish
(It's not
ours, but it's really simple and good!)
ingredients for 2 servings :
- 3 or 4 thinly sliced Vidalia onions
- 1 c. sugar
- 1/2 c. cider vinegar
- 2 c. water
- 1/2 c. lowfat or fatfree mayonnaise
- 1 tsp. celery salt
preparation:
Marinate onions in marinade for at least 2 hours in refrigerator. Drain
well and mix with dressing. Serve as an hors d'oeuvre on crackers or as
a substitute for coleslaw. Keeps well for 24 48 hours.
Sweet Onion, Apple and Chicken Salad
- 3 cups (about 1 pound) diced,
unpeeled sweet red apples
- 2 cups diced cooked chicken breast
- 1 cup coarsely chopped Vidalia onion
- 1 cup sliced celery
- 1/4 cup dark raisins
- 1/4 cup chopped toasted* walnuts
- Creamy Apple Dressing (recipe follows)
* To roast walnuts: Place in a dry pan over low heat, stirring
frequently, until golden, about 5 minutes.
In a large serving bowl place apples, chicken, Vidalia Onion, celery,
raisins and walnuts. Top with Creamy Apple Dressing; toss to coat. Serve
immediately or cover and refrigerate until ready to serve.
YIELD: 4 portions, 8 cups
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