Gourmet Salad Greens

5 1/2 cups washed drained and torn assorted salad greens, such as butter lettuce, red leaf lettuce and endive 1 1/2 cups sweet baby broccoli flowerets 1 small red onion, cut in half and thinly sliced In a large bowl, lightly toss assorted salad greens, baby broccoli and red onion, Makes about 7 1/2 cups salad

Roasted Onion Dressing: 5 cups chopped onions 2 t. olive oil 1 cup mayonnaise 1 cup buttermilk 1/2 cup sour cream 2 /t. freshly squeezed lemon juice 1/4 t. dry mustard 1/4 t. salt

Preheat oven to 500. Combine onions land olive oil on a 10 x 15 inch lightly greased jelly roll pan. spread in a single layer. Roast 30 minutes, stirring after every 10 minutes. Let onions cool in pan. In a medium bowl, combine mayonnaise, buttermilk, sour cream, lemon juice, mustard and salt; stir until smooth. Stir in onions. Store in an airtight container in refrigerator. Serve with green salad. Makes about 2 3/4 cups dressing. Source: Unknown

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