Rio Grande Valley Marinated Onion Salad
Texans favor dressing their sweet bulbs with a tangy vinaigrette.
1 large (14 to 16 ounces) Texas SpringSweet or Texas 1015 SuperSweet Onion, thinly sliced and separated into ringsPlace half of the onion rings in a large, shallow casserole. Layer the tomato and cucumber slices over the onion and top with the remaining onion rings. In a small bowl, combine the oil, vinegar, mustard, salt, pepper and sugar; whisk well to blend. Pour over vegetables. Top with fresh basil. Cover and let marinate several hours in refrigerator. Top with cheese before serving, if desired.
1 1/2 pounds ripe tomatoes, sliced
1 cucumber, peeled and sliced
1/2 cup vegetable oil
1/4 cup wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
1/4 cup sliced fresh basil leaves
Shaved fresh Parmesan cheese or crumbled blue cheese, optional
Makes 8 to 10 servings.
Nutritional Analysis Per Serving: 131 calories; 1.2 g protein; 11.3 g fat;
7.9 g carbohydrate; 1.7 g fiber; 0 mg cholesterol; 141 mg sodium