Salads


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Sauteed Onion Dressing


Makes 2/3 cup dressing

Ingredients

2 teaspoons olive oil
2/3 cup Gill’s chopped red or white onions
1 teaspoon balsamic vinegar
2 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 teaspoons Dijon style mustard
2 teaspoons honey
1 small garlic clove, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 package prepared salad mix
1/3 cup pecans, toasted
1 thinly sliced pear or apple
2 ounces crumbled bleu cheese

Directions

Heat oil in small skillet and sauté onions for 3 to 4 minutes. Stir in vinegar and cook additional 4 minutes, cool.
Combine lemon rind and juice, mustard, honey, garlic, salt and pepper in small bowl. While whisking, drizzle in oil. Stir in onion.
Mix salad greens, pecans, pears or apples, in large salad bowl. Add dressing and toss. Top with cheese.

Gills Onion Sensational Chicken Salad

Cook Time: 20 min.
6 Servings

Ingredients

3 cups cooked chicken, chopped
2/3 cup Gills celery & onions, finely chopped
1/2 cup mayonnaise
1/4 tsp. each salt and pepper
1/3 cup finely chopped pecans
1/3 cup dried sweet cherries (optional)

Directions

Combine all ingredients in large bowl and stir until thoroughly mixed.
Serve on sandwich bread, crackers, tortillas or pita bread alongside a fresh fruit salad for a light and delicious warm weather meal.
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Vine Ripe Tomato and Red Onion Greek salad


4 people

Ingredients

1-small cucumber
4-Roma tomatoes
1-clove garlic
1-cup Gills’ Diced Red Onions
¼-cup Olive oil
2-lemons
Salt to taste
Pepper to taste
1-cup crumbled feta cheese

Directions

Begin this recipe by cleaning all vegetables. Slice the cucumber into very simple rounds; add to a large salad-mixing bowl. Next, slice the tomatoes into large wedges or quarters and add to the bowl. Dice the garlic into a fine mince and add to bowl. Add pre-diced red onion to bowl.
Finally in a small bowl, mix together olive oil and squeezed lemon juice. Add salt and pepper to taste and add to salad bowl. Toss salad briefly to coat all vegetables and add feta cheese last. Toss salad gently until fully incorporated and enjoy!
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Sweet Curried Chicken and Tarragon Salad


2-3 people

Ingredients

1-pound Cubed cooked chicken breasts
½-cup mayonnaise
1-lemon, zested and juiced
¼-cup tarragon
1-teaspoon curry powder
Salt to taste
Pepper to taste
1-cup red seedless grapes
½ cup Gills’ Diced Celery and Onion Blend

Directions

Begin with 1 pound of cooked chicken, cutting into ½” cubes. (To speed up prep time, you can purchase pre-cooked chicken breasts from your grocery story deli.) Next, create your dressing base. Using a medium sized mixing bowl add mayonnaise, lemon zest, lemon juice, chopped tarragon, curry powder and a pinch of salt and pepper. Mix thoroughly.
Slice grapes into thin rounds or quarters. Add grapes, the celery and onion blend and cubed chicken breast to the bowl of dressing. Toss thoroughly and refrigerate for at least 1-2 hours. Serve as a side salad or on a sandwich. Enjoy!
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Red onion with spicy arugula, lemon and olive oil


Serves 3-4

Ingredients

1-6oz. container Gills diced red onions
2 bunches fresh arugula
2 Lemons
¼ cup olive oil
Salt to taste
Pepper (fresh cracked) to taste

Directions

The recipe is always a winner and goes great with any chicken, fish or beef. Using a large bowl to mix your salad, add your fresh arugula. Next open the container of Gills diced red onions and cut onions in half. Add to the bowl.
Squeeze the juice of two lemons into the bowl, and drizzle the olive oil in as well. Finally, season with salt and fresh cracked pepper. Serve as a bed to any delicious protein.


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Cucumber, tomato and red onion salad


Serves 4

Ingredients

1-6oz. container Gills diced red onions
1 English cucumber
1 pint cherry tomatoes
1 bunch cilantro
¼ cup rice wine vinegar
¼ cup sugar
¼ cup olive oil
Salt to taste
Pepper to taste

Directions

Begin by gathering a medium salad bowl and a sharp knife. Slice the cucumber into thin thin rounds, cut onion slices in half and slice cherry tomatoes in half. Combine all three in the bowl. Remove cilantro leaves and add to the bowl. Add a pinch of salt and cracked pepper to the salad
In a separate bowl whisk together vinegar, oil and sugar, add to the bowl as a dressing and serve immediately.


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10-12 appetizer servings

Ingredients

2 15-oz. cans chickpeas, well drained and rinsed
1  15-oz. can black beans, well drained and rinsed
1 pt heirloom cherry tomatoes, halved or quartered
1/4 c Fermentata™ Classic Raw Cultured Diced Onions
1 T garlic puree
1/4 c packed fresh mint leaves, chopped
1/2 c packed fresh cilantro, chopped
1/2 c packed fresh parsley, chopped
Dressing:
1/2 c extra virgin olive oil (I love a local California variety with a grassy, peppery finish)
1/4 c onion kvass (reserved brine from Fermentata™ Raw Cultured Diced Onions)
juice of 1 large Meyer lemon plus 1 tsp zest
1/2 t red pepper flakes (to taste)
1/2 t kosher salt
2 t sumac

Directions

Rinse chickpeas and black beans; drain well.
Combine both beans, garlic puree, mint, cilantro, parsley and Fermentata™ onions in a large bowl.
In a separate bowl, whisk together all dressing ingredients and add to bean mixture.
Toss well; adding kosher salt to taste. Allowing the salad to marinate 2 hours or overnight. Serve chilled.