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pickled onion, blue cheese, and berry salad

(3 ratings)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

This is a fabulous combination. I had this cut out of a magazine to try one day, stuck into a binder. I'm not sure what magazine it came from. It's not mine....just not sure who it belongs to! Cooking time is standing time to pickle the onions.

(3 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 30 Min
method No-Cook or Other

Ingredients For pickled onion, blue cheese, and berry salad

  • 1/4 c
    water
  • 1/4 c
    sherry wine vinegar, divided
  • 4 tsp
    agave nectar, divided
  • 2/3 c
    vidalia onion, thinly vertically sliced
  • 1 tsp
    dijon mustard
  • 1/4 tsp
    black pepper, freshly ground
  • 3 Tbsp
    olive oil, extra virgin
  • 8 oz
    baby salad greens
  • 1/2 c
    blue cheese (2 oz), crumbled
  • 6 oz
    fresh raspberries

How To Make pickled onion, blue cheese, and berry salad

  • 1
    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.
  • 2
    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. Add salad greens; toss gently to coat.
  • 3
    Arrange about 1 cup salad on each of 8 plates. Top each serving with about 1 tablespoon onion, 1 tablespoon cheese, and about 6 raspberries.
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