Vidalia Onion Blossom
4 cups mixed salad greens
cup sweet peppers, diced
carrots, thinly sliced
cup fresh raspberries
1/4 cup olive oil
2 Tbsp. raspberry or white vinegar
salt and pepper
Peel a large Vidalia Onion. With a sharp knife, cut off top of onion. Make several criss¬cross cuts from top to bottom, cutting almost through the onion. Place in ice water for several hours.
Salad and Dressing: In a large bowl combine salad greens, sweet pepper, carrots and raspberries. In separate bowl, whisk together oil, vinegar and salt and pepper to taste. Remove onion from ice water; drain well. Spread onion petals to form a full-bloom \“flower\”. Place blossom on salad; drizzle with dressing. To serve, divide salad and blossom into 4 portions (the petals can be broken apart with fingers).
Courtesy of Vidalia Onion Committee