Vidalia Onion Steak And Wilted Spinach Salad Recipes

MOROCCAN CARROT AND SPINACH SALAD

Steps:

• In a large saute pan heat 1 tablespoon olive oil. Add the carrots, 2 tablespoons sugar, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt. Cook carrots until they just start softening.
• In another saute pan heat 1 tablespoon of olive oil. Add the spinach until just wilted. Remove from the pan and rough chop.
• In a large bowl combine the cooked carrots, spinach, remaining 1 teaspoon sugar, cumin, garlic, orange juice, remaining lemon juice, and remaining olive oil. Serve warm.

SAUSAGE PIZZA WITH SPINACH SALAD

Steps:

• Make the pizza: Place an inverted baking sheet or pizza stone on the lowest oven rack; preheat to 475 degrees F. Stretch the pizza dough into an 11-by-15-inch rectangle on a floured piece of parchment paper; trim any excess paper around the dough. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet and slide the dough and parchment onto the hot baking sheet. Bake until browned in spots, 10 to 12 minutes.
• Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking it up into pieces with a wooden spoon, until no longer pink, about 4 minutes.
• Remove the crust from the oven. Spread the ricotta on top, leaving a 1-inch border. Sprinkle with the mozzarella, provolone and parmesan; top with the sausage and garlic. Return the pizza to the oven and bake until the cheese is bubbling, 8 to 10 minutes. Sprinkle with the oregano.
• Meanwhile, make the salad: Soak the red onion in ice water for 10 minutes, then drain. Toss the spinach, fennel, roasted red peppers, artichoke hearts and red onion in a large bowl with the vinegar and olive oil; season with salt and pepper.
• Top the pizza with the salad and cut into pieces. Sprinkle with red pepper flakes.

25-MINUTE FLANK STEAK WITH CHARRED VIDALIA ONION SALAD

Steps:

• Preheat a very large cast-iron skillet over medium-high heat until it just begins to smoke.
• While the pan is heating, slice the onions into 1/4-inch-thick rings and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Add the onions to the skillet and cook, undisturbed, until they char slightly, about 2 minutes. Stir occasionally with a wooden spoon until they are further charred and slightly softened but still crunchy, 3 to 4 minutes more. Transfer to a plate.
• Stir together the remaining 1 tablespoon oil and the fish sauce in the medium bowl that the onions were in. Add the radishes, watercress, cilantro and cooked onions and toss until well coated. Allow the mixture to sit at least 5 minutes, so the juices from the onion combine with the dressing.
• Wipe out the skillet the onions cooked in and return it to medium-high heat. Sprinkle the steak with 3/4 teaspoon salt and a few grinds of pepper and put it into the hot skillet. Cook until well browned on one the bottom, 4 to 5 minutes; flip and cook until medium rare, 4 to 5 minutes more. Transfer to a cutting board and allow the steak to rest for a few minutes, then slice thinly against the grain.
• Divide the salad mixture among 4 bowls. Top each bowl with slices of steak.

CORN AND VIDALIA ONION SALAD

Steps:

• Prepare a charcoal or gas grill for medium-high heat, or preheat the broiler.
• Place the corn on the grill or in a broiler pan. Cook, turning every 5 minutes, until lightly browned all over, about 20 minutes. Let cool, then cut the kernels from the ears (you should have about 3 cups).
• Coat the grill or broiler pan with cooking spray. Grill the onion slices for 5 minutes on each side.
• Combine the corn, onions, cilantro, tomatoes, vinegar, salt, pepper and red pepper flakes in a large bowl. Toss well and serve.

WILTED SPINACH SALAD WITH WARM APPLE CIDER AND BACON DRESSING

Steps:

• In a large skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the apple over moderate heat, stirring, for 1 minute, add the vinegar, the cider, and salt and pepper to taste, and boil the mixture, stirring occasionally, for 8 to 10 minutes, or until it is reduced to about 1/2 cup. Whisk in the mustard, the oil, and salt and pepper to taste. In a large bowl toss the spinach with the warm dressing until it is just wilted and sprinkle the salad with the bacon.