Type what you have

Ingredients

• ✓ red onion
• arugula
• watermelon
• feta cheese
• balsamic vinaigrette

Instructions

1. 1 Combine arugula, watermelon, red onion, and feta cheese in a large bowl; drizzle with balsamic vinaigrette and toss until evenly coated. Serve cold.

By Joshua

Ingredients

• ✓ red onion
• watermelon
• apple cider vinegar
• mint
• black pepper

Instructions

1. 1 Toss watermelon, onion, vinegar, mint, and black pepper together in a large bowl. Refrigerate until chilled, about 1 hour.

By Mrs Karen Hall

Ingredients

• ✓ red onion
• cabbage
• mango
• walnut
• splenda granular
• rice vinegar

Instructions

1. 1 Combine cabbage, onion, mango, and walnuts in a bowl.
2. 2 Dissolve Splenda in vinegar; add to cabbage and toss to coat.
3. 3 Serve cold or at room temperature.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ red onion
• vinegar
• white sugar
• jalapeno pepper
• carrot

Instructions

1. 1 Place vinegar and sugar in a saucepan; cook and stir over medium heat until sugar has dissolved and mixture comes to a boil. Add jalapeños, carrots, and onion. Remove pan from the heat and let stand for 1 hour. Cool to room temperature before serving.

By jcjeffers

Ingredients

• ✓ red onion
• lime juice
• watermelon
• feta cheese
• black olive
• mint
• olive oil

Instructions

1. 1 Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.
2. 2 In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be prepared for a pleasant surprise!

By Jessica Mayo

Ingredients

• ✓ red onion
• rotini pasta
• carrot
• broccoli
• cauliflower
• green bell pepper
• peppercorn ranch salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain; transfer to a large bowl.
2. 2 Stir carrots, broccoli, cauliflower, red onion, and green pepper into rotini until well combined; stir in peppercorn ranch dressing until evenly coated. Cover the bowl; refrigerate before serving, about 3 hours.

By kuusisto

Ingredients

• ✓ red onion
• olive oil
• butter
• white sugar
• red wine
• balsamic vinegar
• salt

Instructions

1. 1 Heat oil and butter in a large skillet over medium heat until butter melts. Add onions and sugar; cook and stir until onions start to caramelize, about 15 minutes.
2. 2 Pour red wine and balsamic vinegar into the skillet and bring to a boil. Reduce the heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.

By kdominy

Ingredients

• ✓ red onion
• tomato
• cucumber
• mayonnaise
• garlic
• black pepper
• salt

Instructions

1. 1 Toss together tomatoes, cucumber, onion, mayonnaise, and garlic in a large serving bowl. Season with pepper and salt.

By POLYCHIP

Ingredients

• ✓ red onion
• sweet apple
• green bell pepper
• kidney bean
• white wine vinegar
• honey
• dijon mustard
• black pepper

Instructions

1. 1 In a medium bowl, combine the apples, bell pepper, red onion and kidney beans. In a separate bowl, whisk together the vinegar, honey, mustard and pepper. Pour over the salad, and stir gently to coat.

By GYMNAST9888

Ingredients

• ✓ red onion
• cabbage
• sugar
• vinegar
• vegetable oil
• salt
• mustard
• celery seed

Instructions

1. 1 Combine cabbage and red onion in a large bowl.
2. 2 Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
3. 3 Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.

By Karen Koppy

Ingredients

• ✓ red onion
• sweet corn
• tomato
• orange bell pepper
• celery
• garlic
• ranch salad dressing
• cilantro

Instructions

1. 1 Combine corn, tomato, bell pepper, celery, red onion, and garlic in a bowl; stir in ranch dressing to coat. Fold all but 1 tablespoon cilantro into salad. Sprinkle reserved 1 tablespoon cilantro over top; serve.

By MECTE

Ingredients

• ✓ red onion
• bacon
• broccoli
• raisin
• almond
• mayonnaise
• white sugar
• white wine vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a deep skillet and cook over medium-high heat until evenly brown, 7 to 10 minutes; drain, cool, and crumble.
3. 3 Combine bacon, broccoli, onion, raisins, and almonds together in a bowl; mix well.
4. 4 To make the dressing: Mix mayonnaise, sugar, and vinegar together until smooth.
5. 5 Stir dressing into the salad until broccoli is evenly coated.
6. 6 Serve immediately or chill the salad before serving, as desired. Enjoy!

By Nora

Ingredients

• ✓ red onion
• bacon
• broccoli
• raisin
• cheddar cheese
• mayonnaise
• white sugar
• white vinegar

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain on paper towels until cool enough to handle, about 5 minutes. Crumble cooked bacon into a small bowl.
2. 2 Cut broccoli into florets, dice stems, add florets and stems to a large bowl. Stir in onion. Add raisins and Cheddar cheese. Stir in crumbled bacon.
3. 3 Combine mayonnaise, sugar, and vinegar in a small bowl; pour over broccoli mixture and stir until broccoli is completely coated.

By Kevin Gorton

Ingredients

• ✓ red onion
• cranberry
• orange juice
• cilantro
• garlic
• jalapeno pepper
• lime juice
• cumin
• salt

Instructions

1. 1 In a mixing bowl, combine cranberries, orange juice, onion, cilantro, garlic, jalapeño, lime juice, cumin, and salt.
2. 2 Stir together and chill 2 hours before serving.

By Donna Lasater

Ingredients

• ✓ red onion
• olive oil
• balsamic vinegar
• lemon juice
• rosemary
• oregano
• mushroom
• zucchini
• green bell pepper

Instructions

1. 1 Preheat an outdoor grill for high heat.
2. 2 Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl.
3. 3 Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with oil mixture.
4. 4 Place the pan on the preheated grill and cook until vegetables are tender, turning once, 10 to 15 minutes.

By ilise19

Ingredients

• ✓ red onion
• corn
• olive oil
• bacon
• potato
• red bell pepper
• salt
• cider vinegar
• red pepper flakes

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the corn and cook until slightly soft but still crisp, about 5 minutes. Cut corn kernels from the cobs; discard cobs.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir bacon in hot oil until browned and crispy, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the skillet.
3. 3 Cook potatoes, stirring occasionally, in the same skillet over medium heat until potatoes are golden brown, about 5 minutes. Add red bell pepper and salt; cook and stir until peppers are tender, about 5 minutes more.
4. 4 Stir corn kernels into potato mixture and cook until corn is heated through, about 5 minutes.
5. 5 Pour corn-potato mixture into a large bowl. Add bacon, red onion, cider vinegar, and red pepper flakes; toss to combine.

By jerrijohnson

Ingredients

• ✓ red onion
• cider vinegar
• vegetable oil
• sugar
• salt
• dill weed
• black pepper
• cucumber
• tomato

Instructions

1. 1 Whisk vinegar, oil, sugar, salt, dill, and black pepper together in a large bowl. Add cucumbers, tomatoes, and onion; toss to coat. Set aside before serving, at least 15 minutes.

By Michele O'Sullivan

Ingredients

• ✓ red onion
• patty pan squash
• olive oil
• coriander
• salt
• black pepper
• butter
• lemon zest
• lemon juice
• chive

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Cut squash into 1/2-inch wedges. Slice onion vertically into thin slices. Combine squash, onion, oil, coriander, salt, and pepper in a large bowl; toss to coat. Spread in an even layer on the prepared baking sheet. Set bowl aside.
3. 3 Bake in the preheated oven until squash is tender and slightly browned, 20 to 25 minutes.
4. 4 Combine butter, lemon zest, lemon juice, and chives in the reserved bowl. Add squash; toss well and serve.

By Allrecipes Member

Ingredients

• ✓ red onion
• red grape
• apple cider vinegar
• water
• sugar
• mustard seed
• black peppercorn
• cinnamon stick
• bay leaf
• star anise
• allspice

Instructions

1. 1 Remove stems and discard any grapes that aren't firm and unblemished. Place grapes in a quart-size mason jar and set aside.
2. 2 Combine vinegar, water, sugar, red onion, mustard seeds, peppercorns, cinnamon stick, bay leaf, star anise, and allspice in a saucepan; bring to a boil. Reduce heat to low and simmer until onion is softened, about 10 minutes. Remove saucepan from heat and cool for 15 minutes.
3. 3 Carefully pour cooled liquid over grapes and gently swirl the jar to incorporate spices. Cover the jar and refrigerate 1 day before eating.

By CJ

Ingredients

• ✓ red onion
• parsnip
• butternut squash
• carrot
• sweet potato
• olive oil
• rosemary
• salt
• black pepper
• rosemary

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 12 x 18 inch sheet pan with parchment paper.
2. 2 Combine parsnips, butternut squash, carrots, sweet potato, onion, olive oil, minced rosemary, salt, and pepper in a large bowl. Stir to combine. Spread out vegetable mixture onto the prepared sheet pan.
3. 3 Roast on the center rack of the preheated oven for 20 minutes. Stir and keep roasting until vegetables are fork tender, about 15 minutes.
4. 4 Transfer to a serving platter and garnish with fresh rosemary sprigs.

By Bibi

Ingredients

• ✓ red onion
• green bean
• olive oil
• asparagus
• olive oil
• cherry tomato
• parsley
• kosher salt
• black pepper
• olive oil

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 2 Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
3. 3 Roast green beans in preheated oven until tender, about 10 minutes.
4. 4 Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
5. 5 Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
6. 6 Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.

By Sarah

Ingredients

• ✓ red onion
• olive oil
• lentil
• water
• tomato paste
• garlic
• brown sugar
• paprika
• kale
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a pot over medium heat. Cook red onion in hot oil until browned, 7 to 10 minutes.
2. 2 Pour lentils into the pot with onion; add enough water to cover the lentils by 2 to 3 inches. Bring the water to a boil and reduce heat to medium-low.
3. 3 Stir tomato paste, garlic, brown sugar, and paprika into the lentil mixture to integrate the paste smoothly into the liquid; bring to a simmer and cook until the lentils are tender, about 1 hour.
4. 4 Stir kale into the lentils, reduce heat to low, and cook until the kale is tender, 10 to 15 minutes; season with salt and freshly ground black pepper.

By bolshevik

Ingredients

• ✓ red onion
• brussels sprout
• garlic
• balsamic vinegar
• olive oil
• maple syrup
• salt
• black pepper
• walnut
• cranberry
• feta cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine Brussels sprouts, red onion, and garlic in a bowl; drizzle balsamic vinegar, olive oil, and maple syrup over top and toss to coat. Season with salt and black pepper; transfer to a baking sheet.
3. 3 Roast in the preheated oven until sprouts are tender and sauce thickened, about 40 minutes.
4. 4 Transfer Brussels sprouts mixture to a serving bowl. Add walnuts, cranberries, and feta cheese; stir to combine.

By Raechel Valerius

Ingredients

• ✓ red onion
• olive oil
• vegetable oil
• cider vinegar
• white sugar
• pinto bean
• black-eyed pea
• white shoepeg corn
• celery
• red bell pepper
• cilantro

Instructions

1. 1 Combine olive oil, vegetable oil, cider vinegar, and sugar in a small saucepan; bring to a boil, remove from heat, and cool to room temperature.
2. 2 Combine pinto beans, black-eyed peas, corn, onion, celery, bell pepper, and cilantro in a large bowl; drizzle cooled vinaigrette over bean mixture and toss to coat.

By abtomesh

Ingredients

• ✓ red onion
• balsamic vinegar
• mustard
• garlic
• kosher salt
• black pepper
• olive oil
• watermelon
• feta cheese
• black pepper

Instructions

1. 1 Mix the vinegar and Dijon mustard in a bowl. Stir the garlic, salt, and pepper into the mixture. Slowly stream the olive oil into the dressing while whisking vigorously. Place the dressing in the refrigerator until ready to use.
2. 2 Combine the watermelon, feta cheese, and red onion in a large bowl; toss lightly to mix. Season with the coarsely ground black pepper. Pour about half the dressing over the salad; gently toss to coat. Refrigerate the salad at least 30 minutes. Drizzle the remaining dressing over the salad just before serving.

By MomZilla Evin

Ingredients

• ✓ red onion
• olive oil
• orange juice
• white wine vinegar
• salt
• black pepper
• romaine lettuce
• arugula
• orange
• kalamata olive
• pine nut

Instructions

1. 1 Whisk together olive oil, orange juice and vinegar in a small bowl. Season with salt and pepper and set aside.
2. 2 Cut orange sections in half and add to a large bowl along with romaine lettuce, arugula, olives, and red onion. Toss until well combined.
3. 3 Drizzle half the dressing over the salad and toss to combine. Garnish with pine nuts. Serve the remaining dressing on the side to be used at the table.

By lutzflcat

Ingredients

• ✓ red onion
• black-eyed pea
• tomato
• red bell pepper
• green bell pepper
• celery
• parsley
• balsamic vinegar
• olive oil
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
3. 3 In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables.
4. 4 Cover, and chill in the refrigerator 8 hours, or overnight.

By LADYEM

Ingredients

• ✓ red onion
• chicken broth
• couscous
• olive oil
• cherry tomato
• green onion
• cucumber
• parsley
• lemon juice
• salt
• black pepper

Instructions

1. 1 Bring broth to a near boil in a small saucepan over medium heat.
2. 2 Pour hot broth over couscous in a large bowl; stir in oil. Add tomatoes, green onions, red onion, cucumber, parsley, and lemon juice.
3. 3 Cover the bowl with plastic wrap; steam for 5 minutes. Uncover the bowl; fluff couscous and vegetables with a fork. Season with salt and black pepper.

By jmn

Ingredients

• ✓ red onion
• green cabbage
• carrot
• fennel bulb
• parsley
• mayonnaise
• raspberry chardonnay vinegar
• white sugar
• vegetable oil
• mustard
• salt
• black pepper

Instructions

1. 1 Combine cabbage, onion, carrot, fennel, and parsley in a large bowl.
2. 2 Whisk mayonnaise, vinegar, sugar, oil, mustard, salt, and black pepper together in a separate bowl; pour over cabbage mixture and toss to coat.
3. 3 Cover the bowl with plastic wrap; refrigerate until chilled, about 30 minutes.

By Jayma Sanderson Smith

Ingredients

• ✓ red onion
• cabbage
• green bell pepper
• red bell pepper
• carrot
• pimiento-stuffed olive
• white wine vinegar
• canola oil
• white sugar
• dijon mustard
• salt
• celery seed
• mustard seed

Instructions

1. 1 Combine cabbage, onion, bell peppers, carrots, and olives in a large bowl.
2. 2 Whisk vinegar, oil, sugar, Dijon mustard, salt, celery seeds, and mustard seeds together in a saucepan. Bring to a boil; cook and stir until sugar is dissolved, about 1 minute.
3. 3 Pour hot vinaigrette over cabbage mixture; toss gently. Cover the bowl with plastic wrap and refrigerate for at least 8 hours to overnight.

By bfr610