Walla Walla Onion And Feta Salad Recipes

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OVEN-BAKED WALLA WALLA SWEETS (ONION)



Oven-Baked Walla Walla Sweets (Onion) image

When I lived in Washington, we had these regularly when the Walla Walla "sweets" came in. They are deliciious and it's so simple! Makes a great appetizer or side dish.

Provided by Judikins

Categories     Vegetable

Time 1h3m

Yield 1-2 serving(s)

Number Of Ingredients 3

1 walla walla onion (or sweet onion)
1 tablespoon butter
1 beef bouillon cube (I prefer Trader Joe's)

Steps:

  • Preheat oven to 350°F.
  • Peel outer dry skin from onion and wash.
  • Cut hole in top of onion large enough to put boullion cube and butter.
  • Fill with cube with butter then boullion cube or crystals.
  • Place onion on aluminum foil and wrap around onion with slight "vent" in top.
  • Bake for 1 hour.

Nutrition Facts : Calories 156.6, Fat 11.9, SaturatedFat 7.5, Cholesterol 30.9, Sodium 696.4, Carbohydrate 12, Fiber 1.5, Sugar 5.3, Protein 1.7

WALLA WALLA ONION AND FETA SALAD



Walla Walla Onion and Feta Salad image

I love onions so when I saw this recipe in one of The Frugal Gourmet's cookbooks I wanted to try it. Not one to downsize recipes, I decided to make it for a family dinner. Well, I thought I would be eating onion salad for days, but everyone liked it and I had only one serving left by the end of the meal. Don't let the sound of an all onion salad put you off. It is really delicious!!

Provided by Pam Ellingson @wmnofoz

Categories     Other Salads

Number Of Ingredients 10

2 large sweet onions (walla walla, vidalia or the like)
4 ounce(s) feta cheese crumbled
1/4 cup(s) finely chopped parsley
Juice - of one lemon (fresh please, bottled is ucky in this dish)
1/4 cup(s) olive oil
1 tablespoon(s) fresh oregano, chopped fine
2 tablespoon(s) white balsamic or white wine vinegar (or rice vinegar)
- salt and pepper to taste.
1 - pinch of sugar if too sharp
1/4 cup(s) red, orange, yellow and/or green sweet peppers very thinly julienned (optional)

Steps:

  • peel and halve onions, slice thinly and place in medium bowl. Sprinkle with Crumbled Feta. Add colored pepper julienne if using.
  • Mix together half the parsley, all remaining dressing ingredients except the olive oil(lemon juice, oregano, vinegar, salt and pepper). Whisk in the olive oil to emulsify. (It will not hurt if it is not completely emulsified) Taste and adjust seasonings to your liking.
  • Pour dressing over onions/feta, toss well, adjust seasonings and sprinkle with remaining parsley. Cover and refrigerate or serve room temp.
  • I have found that I like this freshly made, but if I keep it overnight in the fridge it is even better. :) Just remember to take it out a little before serving to warm up so the olive oil will be liquid.

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