Pickled Onion, Blue Cheese and Berry Salad

From Krisann:

This recipe was adapted from Cooking Light Magazine.  It is a super quick and easy delicious summer salad.  Please don’t substitute other greens for the baby mixed herb greens, the herbs really make the salad fabulous.  I would like to recognize  my son Kevin, who has recently taken up photography and is responsible for all my photos.  Nice job Kevin!!!


  • 1/4 cup water
  • 1/4 cup sherry vinegar, divided
  • 4 teaspoons agave nectar, divided
  • 2/3 cup thinly vertically sliced Vidalia onion
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 3 tablespoons extra-virgin olive oil
  • 2 (4 ounce) packages baby mixed herb salad
  • 1/2 cup (2 ounces) crumbled blue cheese
  • 1 (6 ounce) package fresh raspberries

Combine 1/4 cup water, 2 tablespoons vinegar, and 1 tablespoon agave in a small bowl.  Add onion; toss to coat.  Marinate at room temperature for 30 minutes, drain (I marinate for longer than 30 minutes, I think the onions taste better this way).

Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon agave, mustard, pepper, and salt in a large bowl, stirring with a whisk.  Gradually add oil, stirring constantly with a whisk.  Gradually add oil, stirring constantly with a whisk.  Add salad greens; toss gently to coat.  Arrange about 1 cup salad on each of 8 plates.  Top each serving with about 1 tablespoon cheese, and about 6 raspberries.  Makes 8 servings.


Posted on July 12, 2011, in Salads and tagged , , , , . Bookmark the permalink. Leave a comment.

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