Special Diet Information
Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"To make a good salad is to be a brilliant diplomatist - the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar."
-Oscar Wilde
The refrigerator light goes on...
Salad dressings are something that everyone should make on their own and not rely on bottled or prepared products. Not just because it is better for you, with fewer chemicals and less salt, fat, and sugar, but because the flavors are so much better. This roasted scallion dressing is a great example of that. It takes about 1 minute to get the scallions roasting and another two minutes to finish the dressing, and the result is a great blend of sweet green onions with a bit of spice and roasted umami flavors in a great vinaigrette. Simple, quick, and cheap.
Keep this in the fridge for salads, but it's also fantastic as a spread for your sandwiches.
Roasted Scallion Viniagrette
Servings: 4 | Serving size: 2 Tablespoons
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe keeps well, refrigerated, about a week. Note that cooking time does not include chilling time.
| 4 tsp | extra virgin olive oil (divided) |
| 8 large | scallions (green onions) |
| 1/4 cup | no salt added vegetable stock |
| 2 tsp | white wine vinegar |
| 1 tsp | honey |
| fresh ground black pepper (to taste) | |
| 1/4 tsp | salt |
Place a large skillet in the oven and preheat to 325°F.
Cut the green tops away from the white of the scallions.
When the oven is hot, place 1 teaspoon of the olive oil in the skillet and add the scallions. Reserve two pieces of the green tops for later.
Roast the scallions for 15 minutes, then turn the white part over so that both sides will be lightly browned. Stir the green tops into a pile to one side of the pan.
Roast for another 10 minutes.
Remove the pan from the oven and place the green tops on top of the white part of the onions and let them cool in the pan.
When cool, place the green onions, including the two pieces of reserved fresh tops, in a blender with the vegetable stock, vinegar, 3 teaspoons olive oil, honey, salt, and pepper.
Puree until smooth.
Chill well before serving.
Nutrition Facts
Serving size: 2 Tablespoons
Servings: 4
Amount Per Serving
| Calories 61 | Calories from Fat 42 |
| % Daily Value |
| Total Fat 5g | 7% |
| Saturated Fat 1g | 2% |
| Monounsaturated Fat 3g | |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 153mg | 6% |
| Total Carbohydrates 5g | 2% |
| Dietary Fiber 1g | 4% |
| Sugars 2g | |
| Protein 1g |
| Vitamin A 10% | Vitamin C 16% |
| Calcium 4% | Iron 4% |
| Vitamin K 107 mcg | Potassium 140 mg |
| Magnesium 10 mg | |