Type what you have

Ingredients

• ✓ red onion
• russet potato
• sweet potato
• corn
• mustard
• lime juice
• cilantro
• garlic
• canola oil
• salt
• black pepper
• cucumber
• peanut

Instructions

1. 1 Place Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
2. 2 In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
3. 3 Cut cooled potatoes into 1-inch cubes and add to dressing along with cucumber and red onion. Toss well. Serve at room temperature or chilled. Toss peanuts in just before serving.

By jessica

Ingredients

• ✓ red onion
• green bean
• salad dressing

Instructions

1. 1 Place beans in a serving dish. Toss with onion and salad dressing. Cover the dish with plastic wrap and chill in the refrigerator for 1 hour.

By Dale

Ingredients

• ✓ red onion
• green bean
• stuffed green olive
• lettuce
• bacon bit

Instructions

1. 1 Place the green beans and onion in a large resealable plastic bag. Pour in the olives and liquid. Seal bag, and marinate at least 1 hour, turning occasionally. Serve over lettuce leaves, and sprinkle with bacon bits.

By CAROLINECOOKS

Ingredients

• ✓ red onion
• chicken breast
• cucumber
• garlic
• ranch dressing
• black pepper

Instructions

1. 1 Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
2. 2 Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.

By My Hot Southern Mess

Ingredients

• ✓ red onion
• multigrain bread
• avocado
• cilantro
• parmesan cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place bread slices on a baking sheet under the preheated broiler until toasted, 1 to 2 minutes.
3. 3 Mix together mashed avocados, red onion, and cilantro in a bowl. Spread on toasted bread and sprinkle with Parmesan cheese.
4. 4 Return to broiler until cheese is melted, 2 to 3 minutes.

By Charles Wees

Ingredients

• ✓ red onion
• shrimp
• pea
• ranch dressing
• boston lettuce

Instructions

1. 1 Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
2. 2 Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
3. 3 Arrange lettuce onto 4 plates; top with shrimp mixture.

By Crystal

Ingredients

• ✓ red onion
• broccoli floret
• cauliflower
• italian dressing
• sunflower seed

Instructions

1. 1 In a mixing bowl, combine the broccoli, cauliflower, onions and dressing. Toss, cover and refrigerate. Sprinkle with sunflower seeds before serving.

By Deb

Ingredients

• ✓ red onion
• spinach
• arugula
• mandarin orange
• pomegranate

Instructions

1. 1 Place the spinach and arugula leaves into a mixing bowl. Add the onion, mandarin oranges, and pomegranate seeds. Toss gently by hand to mix.

By Shay

Ingredients

• ✓ red onion
• beet
• white sugar
• mustard
• white wine vinegar

Instructions

1. 1 Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
2. 2 In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
3. 3 Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

By Myra

Ingredients

• ✓ red onion
• cucumber
• tomato
• mayonnaise
• white vinegar
• salt
• black pepper

Instructions

1. 1 In a medium bowl, toss together cucumbers, red onion, and tomato. Gently stir in mayonnaise, vinegar, salt, and pepper until coated. Cover and refrigerate for at least 1 hour before serving.

By ShawnaRae

Ingredients

• ✓ red onion
• cheddar cheese
• pimento
• green onion
• worcestershire sauce
• mayonnaise

Instructions

1. 1 Stir together the Cheddar cheese, pimento, red onion, green onion, and the Worcestershire sauce. Stir in mayonnaise 1 tablespoon at a time to achieve desired texture.

By Colleen Kain

Ingredients

• ✓ red onion
• cucumber
• dill
• garlic
• white sugar
• salt
• avocado
• red wine vinegar

Instructions

1. 1 Place the cucumber, onion, dill, garlic, sugar, and salt in a mixing bowl, and toss. Refrigerate for 20 minutes.
2. 2 Gently toss the avocado with the cucumber mixture. Refrigerate mixture 10 minutes more. Remove from the refrigerator, and drain. Remove and discard garlic. Toss the cucumber mixture again with the red wine vinegar.

By GrapeJuiceMama

Ingredients

• ✓ red onion
• chicken breast
• grape
• celery
• basil
• almond
• mayonnaise

Instructions

1. 1 In a large bowl, combine the smoked chicken, grapes, red onion, celery, basil, almonds, and mayonnaise. Mix well; chill and serve.

By Kristine

Ingredients

• ✓ red onion
• cucumber
• salad dressing
• salt
• pepper

Instructions

1. 1 In a large bowl, combine the cucumbers, onion, salad dressing and salt and pepper. Mix together and serve.

By Mona

Ingredients

• ✓ red onion
• grape
• walnut
• green onion
• radish
• raisin
• balsamic vinaigrette salad dressing

Instructions

1. 1 In a medium serving bowl, combine the grapes, walnuts, onion, green onion, radishes and raisins. Toss with balsamic vinaigrette dressing just before serving.

By Allrecipes Member

Ingredients

• ✓ red onion
• chicken breast
• black pepper
• celery salt
• celery
• caraway seed
• mayonnaise

Instructions

1. 1 Boil chicken breasts in a pot filled with water until no longer pink in the centers and juices run clear, about 40 minutes.
2. 2 While chicken finishes boiling, preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate. Place approximately 10 coals off to one side and light; coals are ready when they have some white dust.
3. 3 Add hickory chips to a container or on aluminum foil on top of coals. Place chicken breasts onto the preheated grill as far away from the heat as possible.
4. 4 Smoke chicken just until a light smoke is apparent, no more than 15 minutes. Transfer chicken to a plate to cool, about 10 minutes.
5. 5 Dice each chicken breast; sprinkle with pepper and celery salt. Place diced celery and red onion in a large bowl; add chicken 3 breasts at a time, sprinkling with 1 pinch caraway seeds and mixing well after each addition. Stir in mayonnaise. Cover and refrigerate until ready to serve.

By MadMax

Ingredients

• ✓ red onion
• mayonnaise
• sour cream
• white sugar
• green pea
• cranberry
• peanut

Instructions

1. 1 In a large bowl, whisk together the mayonnaise, sour cream and white sugar.
2. 2 Add peas, onion, cranberries and peanuts and stir until evenly coated. Chill for 30 minutes before serving.

By Rebecca Swift

Ingredients

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

Instructions

1. 1 Whisk mayonnaise, sugar, and vinegar together in a bowl.
2. 2 Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. Drain bacon on paper towels.
3. 3 Mix broccoli, bacon, onion, and Cheddar cheese in a large bowl. Pour dressing over broccoli mixture; toss to coat.

By 1940's girl

Ingredients

• ✓ red onion
• pea
• cheddar cheese
• egg
• garlic powder
• salt
• black pepper
• paprika
• salad dressing

Instructions

1. 1 Combine peas, onion, Cheddar cheese, egg, garlic powder, salt, pepper, and paprika in a bowl. Add enough creamy salad dressing so that the mixture is coated thoroughly.

By Soulfood

Ingredients

• ✓ red onion
• tuna
• broccoli
• cauliflower
• celery
• mayonnaise
• pita bread

Instructions

1. 1 In a large bowl, toss together the tuna, broccoli, cauliflower, onion and celery. Stir in mayonnaise until the salad reaches your desired consistency. Serve on pita bread.

By FOODFAVOR8

Ingredients

• ✓ red onion
• tomato
• queso fresco
• corn tortilla
• egg
• canola oil

Instructions

1. 1 Combine tomato and red onion in a food processor; blend, slowly adding queso fresco, until a paste forms.
2. 2 Fold corn tortillas in half and fill them with the tomato and red onion paste.
3. 3 Beat egg whites in a bowl with an electric mixer until foamy. Add egg yolks one by one, mixing thoroughly until blended into the egg whites.
4. 4 Heat 2 to 3 tablespoons oil in a large skillet over medium heat. Dip 1 filled tortilla into the egg mixture to coat both sides, letting excess drip back into the bowl. Cook until golden brown, about 2 minutes per side. Repeat with remaining oil and filled tortillas.

By Maria Pereira

Ingredients

• ✓ red onion
• tuna
• kalamata olive
• feta cheese
• vinaigrette salad dressing

Instructions

1. 1 Combine tuna, olives, onion, feta cheese, and dressing in a bowl.

By Jen M

Ingredients

• ✓ red onion
• cranberry
• apple
• lemon juice
• honey
• chili powder
• cinnamon
• baby spinach

Instructions

1. 1 Mix cranberries, apple, onion, lemon juice, honey, chili powder, and cinnamon together in a large bowl. Let rest for flavors to blend, about 20 minutes. Add spinach and toss to coat.

By J Dub

Ingredients

• ✓ red onion
• broccoli
• cranberry
• celery
• mayonnaise
• white sugar
• rice vinegar
• cashew

Instructions

1. 1 Mix broccoli, cranberries, onion, and celery in a large bowl. Whisk mayonnaise, sugar, and rice vinegar together in a bowl; pour over broccoli mixture. Toss to combine. Sprinkle with cashews just before serving.

By dragonfly099

Ingredients

• ✓ red onion
• cucumber
• water
• rice wine vinegar
• sugar
• seasoning salt

Instructions

1. 1 Combine cucumbers and red onion in a large bowl.
2. 2 Stir water, vinegar, sugar, and salt together in a small bowl. Pour over vegetables; chill 1 hour.
3. 3 Serve chilled or at room temperature.

By annnn

Ingredients

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

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
3. 3 Before serving, toss salad with crumbled bacon and sunflower seeds.

By JJOHN32

Ingredients

• ✓ red onion
• bacon
• broccoli
• raisin
• cashew
• mayonnaise
• brown sugar
• red wine vinegar

Instructions

1. 1 Prepare the salad: Cook bacon in a large skillet and over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble once cooled.
2. 2 Mix bacon, broccoli, red onion, raisins, and cashews together in a large bowl.
3. 3 Make the dressing: Whisk mayonnaise, brown sugar, and vinegar together in a separate bowl.
4. 4 Toss together: Drizzle dressing over the broccoli mixture in small amounts, mixing the salad between additions to coat evenly.

By Eric Bassett

Ingredients

• ✓ red onion
• balsamic vinegar
• white wine vinegar
• chardonnay wine
• white sugar
• beet
• spinach

Instructions

1. 1 Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours.
2. 2 When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.

By Nicole Evans

Ingredients

• ✓ red onion
• bacon
• iceberg lettuce
• cauliflower
• mayonnaise
• sugar
• parmesan cheese
• black pepper

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces.
2. 2 Layer lettuce, cauliflower, onion, chopped bacon, mayonnaise, sugar, and Parmesan cheese in a large bowl, in that order. Cover the bowl tightly with plastic wrap. Place a heavy pan on top to press down salad.
3. 3 Refrigerate for 24 to 36 hours, checking occasionally that salad remains pressed.
4. 4 Toss salad to serve; season with black pepper.

By Iwnbb

Ingredients

• ✓ red onion
• garlic cooking creme
• white vinegar
• broccoli floret
• bacon
• cheddar cheese
• sunflower seed

Instructions

1. 1 Mix first 2 ingredients in large bowl.
2. 2 Add remaining ingredients; toss to coat.
3. 3 Refrigerate 1 hour.

By PHILADELPHIA Cooking Creme