Make a quick batch of our Grilled Vidalia Ranch Dressing with leftover char-grilled sweet onions.
Sweet Vidalia onions are in season just in time for grilling season. They’re an instant side dish sliced and grilled alongside your steaks, burgers, chops, or sausages. From a half a buck to a buck a pound, Vidalias are about the best deal in the store. Five pounds will go faster than you think. The Vidalia, America’s favorite sweet onion and the official state vegetable of Georgia, is in your supermarket produce section right now.
Get them on the grill and you’ve got one less side dish to worry about. The sweet charred flavor provides nice umami to backyard steaks and beyond. We’re grilling the onions to serve with burgers, pork tenderloin, lamb chops, even chicken. How about a side of sweet onions with kielbasa or fat links of Italian sausage? Or, just make the relaxed hot dog fest seem a little fancy.
Keep the salad simple when the dressing sounds fancy.
- 1 cup grilled and cooled Vidalia onions, remove any very burnt pieces (about one medium onion)
- 1/2 cup greek yogurt
- 1/2 cup mayonnaise
- 1/4 cup chopped parsley, thick stems removed (a small handful)
- 1 tablespoon balsamic vinegar
- 1 teaspoon black pepper
- Salt, to taste
- Combine all the ingredients in a blender and puree until creamy. Serve with your favorite salad greens.
- Makes about 1 1/2 cups.