Field Greens Salad with Vidalia Onion Dressing, Blue Cheese and Toasted Pecans
Get that restaurant gourmet taste at home with this simple Field Greens, Blue Cheese and VidaliaOnion Dressing Salad with Toasted Pecans recipe. Vidalia Onions are a mild,sweet and uniquely delicious onion that are perfect in all kinds of recipes.
In a small bowl combine sugar, dry mustard, salt, and vinegars.
Stir until sugar is dissolved.
Add chopped onions and Worcestershire sauce.
Add oil then blend on medium for just a minute or two until all ingredients are incorporated and onions are liquefied.
To Assemble Salad
Toss greens, green onions, blue cheese, apple, and pecans in a salad bowl. Add vinaigrette, tossing to coat.
Vidalia onion season runs from mid-April to early August so look for RealSweet Vidalia onions in the produce department of your favorite grocery store during those months.Apple cider vinegar can usually be found on the condiment aisle of the grocery store next to a variety of flavored vinegars. We like the mixed greens but you can use what you like--red tip lettuce, green leaf lettuce, spinach or a combination of them all! Look for blue cheese in the specialty cheese section of your grocery store. Make Ahead TipsIf using your own blend of greens and lettuces, tear into bite-sized pieces and wash and dry. I like to use a salad spinner (affiliate link)Store the clean greens in a resealable storage bag and add a fresh paper towel inside to soak up any extra moisture.You can also toast the pecans ahead of time and store in an airtight container until ready to assemble your salad. Make the dressing up to a day in advance and store in the refrigerator. Allow time for it to come to room temperature on the day of serving and then reblend either by using a small whisk (affiliate link) or popping into the blender again before drizzling over your salad.