A Salad For All Seasons Recipe

Ingredients for A Salad For All Seasons

• 2 large red onions, sliced
• 4 tablespoons olive oil
• Balsamic Vinegar
• Brown Sugar
• Salt
• 4 large eggs
• Lettuce
• Tomatoes
• ½ cup crumbled feta cheese
• Green Olives
• Black Olives
• Flaked Sea Salt
• Vinaigrette Dressing

How to Make A Salad For All Seasons

1. Preheat oven to 400°F (200°C).
2. Peel and slice 2 large red onions into ½-inch thick slices.
3. Toss onion slices with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
4. Roast for 30-45 minutes, or until tender and caramelized.
5. While onions roast, place 4 large eggs in a saucepan and cover with cold water.
6. Bring to a boil, then reduce heat and simmer for 8-10 minutes.
7. Immediately transfer eggs to an ice bath to stop cooking.
8. Once cool, peel and chop the eggs.
9. In a large bowl, combine the roasted red onions, 4 cups mixed greens, ½ cup crumbled feta cheese, ¼ cup chopped fresh parsley, and the chopped eggs.
10. Whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, salt, and pepper for the dressing.
11. Pour dressing over the salad and toss gently to combine.
12. Serve immediately or chill for later. Enjoy with crusty bread!