Red onion Recipes


Make the pickled onions in advance for best flavor!

Cold Green Bean Salad with Yogurt Herb Dressing and Pickled Red Onions
  • 1 lb green beans trimmed
Dill Dressing
  • 8 ounces greek yogurt
  • 1 tbsp dried dill
  • 1 tbsp dijon mustard
  • 1/4 cup olive oil extra virgin
  • To taste salt and pepper
  • 1 lemon juice juiced and zested
Pickled Onions
  • 1/2 each onion thinly sliced
  • 1/2 cup water
  • 1/2 cup red wine vinegar
  • 1/4 cup salt
  • 1/2 cup Sugar
  1. Bring a large pot of water to boil and salt heavily. Clean up the ends of the green beans and get a medium sized bowl filled with water and ice.
  2. Once water comes to a boil, place green beans in the water and cook until bright green in color and slightly soft, about 3-5 minutes. When green beans are tender, remove from boiling water and place in ice water to stop the cooking process. Allow beans to cool and remove from water. Dry either with a paper towel or on a wire rack.
Dill Dressing
  1. Combine greek yogurt, dill, lemon juice, salt and pepper together and taste to adjust seasonings. Combine with green beans, add some pickled red onions and adjust seasonings.
Pickled Red Onion
  1. Bring the pickling ingredients to a boil in a small pot. Cool until room temperature. Once cool, slice the onion thin and add to liquid. Let set overnight to fully pickle.
Recipe Notes

Recipe from I Just Make Sandwiches

Tomato Cucumber Salad
  • 1 white cucumber
  • 1 pint cherry tomatoes
  • 1/2 small red onion sliced thin
  • 1 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp sea salt
  • fresh ground black pepper
  1. Chop the cucumber and tomatoes into bite-size pieces. Mix together in a bowl with red onion slices. 

  2. Drizzle a stream of olive oil over all. Sprinkle on red wine vinegar. Add sea salt and some black pepper. Stir, taste and adjust seasonings.

Recipe Notes

You can also add in 1 avocado, cubed and/or 1 garlic, minced.

Photo and recipe adapted from:



Strawberry Spinach Salad
  • 1 teaspoon sugar optional
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 6-8 ounces fresh baby spinach
  • 1/4 small red onion sliced
  • 1 quart fresh strawberries hulled and quartered
  • 1/2 avocado cut into bite-sized pieces
  • 5 oz goat cheese
  • 1/2 cup pecan halves
  • 1/2 cucumber sliced
  1. in a pint size mason jar combine dressing ingredients. Seal and shake until well combined. Set aside on the counter.
  2. In a large bowl combine the spinach, onions, strawberries. Pour about 1/2 of dressing over salad, and toss. Top with avocado, cheese and nuts. Serve remaining dressing on the side.
Recipe Notes

Shake dressing well before using. If you are making the salad ahead. Prep the salad ingredients and refrigerate. Then dress the salad about 15 minutes before serving. This will help keep the spinach from wilting. Mozzarella, feta or blue cheese would also work well on this salad. Add sliced grilled chicken for a fabulous summer meal. Recipe adapted from:

Asparagus Greek Salad
For Asparagus
  • ½ lb asparagus
  • 1 tbsp olive oil
  • salt and ground black pepper
  • 1 lb tomatoes diced
  • ½ medium red onions sliced
  • 1 cucumber diced
  • 1 tbsp feta cheese chopped (optional)
For Dressing
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 clove of garlic minced
  • Salt and fresh ground black pepper to taste
  • 1/2 tsp dried oregano
  1. Preheat the oven to 425F.
  2. Cut off the woody ends of the asparagus.
  3. Arrange the asparagus onto a baking sheet in a single layer.
  4. Drizzle with olive oil, sprinkle with salt and pepper and toss well.
  5. Roast the asparagus for 12-15 minutes or until crisp-tender. Let it cool down and then slice them. Set aside.
  6. While the asparagus are in the oven, prepare dressing. In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt, pepper, oregano, garlic and whisk everything together. Continue to whisk while streaming in the olive oil. Taste to check the seasoning.

  7. In a large salad bowl, add all the ingredients for the salad.
  8. Add asparagus in the salad bowl.
  9. Pour the dressing over the salad and toss well.
  10. Top with feta cheese.
Recipe Notes

Photo and Recipe adapted from

Shaved Brussel Sprout Salad
  • 1 lb Brussel sprouts
  • 1/2 Red onion sliced thin
  • 1 Lemon
  • 1/4 cup Olive Chattanooga Olive oil
  • 1 tsp Dijon mustard
  • 1 tsp Sea salt
  • 1/2 tsp Black pepper
  • 3 tablespoons Finely grated L'Amuse Signature Gouda from Bleu Fox Cheese shop Optional but recommended
  1. Using an adjustable-blade slicer or knife to thinly slice leaves of Brussels sprouts into a medium bowl.
  2. Add red onions and cheese (if using).
  3. Finely grate lemon rind into bowl; halve lemon, and squeeze juice into bowl.
  4. Add Dijon mustard and olive oil. Season with salt and pepper.

  5. Add to salad and toss to combine.
Recipe Notes

Recommend making this in 1-2 hours in advance to allow flavors to marinate. 
You can use any hard cheese but highly recommend the Gouda from Bleu Fox Cheese Shop, now available through Weekly Fig.

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