Recipe and image provided by the National Onion Association (www.onions-usa.org)
Makes 4 to 6 servings
The Salad
Approximately 2-1/2 cups red onions, cut into wedges
1 tablespoon olive oil
1 cup corn kernels, fresh or frozen
1 cup jicama, julienne pared
1 cup edamame, shelled fresh or frozen
1 red or yellow bell pepper, seeded and julienned
2 quarts assorted salad greens
1/2 bunch fresh chives, for garnish
Sauté onions in oil gently over medium heat for 6 minutes or until crisp-tender. Combine onions, corn, jicama, edamame and bell pepper in bowl.
The Margarita Dressing
1/3 cup olive oil
2 tablespoons lime juice
2 teaspoons honey mustard
2 teaspoons sugar
Combine all ingredients.
To Serve: Pour Margarita Dressing over onion mixture and toss lightly. Chill until ready to serve. Portion over greens in salad bowl or on individual plates. Top with whole chives.