Recipe for Healthy Vidalia Onion Salad Dressing

Vidalia onions are mild and sweet compared to other types of onions. Vidalia onion salad dressing is a great way to highlight their delicious taste that’s not overwhelming. This dressing uses other wholesome ingredients like olive oil, wine vinegar, and dijon mustard, to let the vidalia onions shine. 

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Stock up on vidalia onions when you can get your hands on them. They keep in the refrigerator for weeks or months, and they’re great in any dish where onions shine. Grill or roast them, make soup with them, and have them on sandwiches and burgers. Give life to salads with them, or add them to tomato sauce or salsa.

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If you can’t find Vidalia onions, try Maui, Walla Walla, Spanish, White, or Bermuda onions. Red onions are also good options. 

Tips and Serving Suggestions

• For a creamy dressing, use only 2 tablespoons of olive oil and add ½ cup of pureed avocado.
• Rice wine vinegar offers a less acidic taste.
• Use this dressing on green salads or grain salads like whole-wheat pasta or quinoa salad.
• It’s a good marinade for salmon, chicken, and vegetables before cooking them.
• Store any unused dressing in an airtight container in the refrigerator for up to a week.

Recipe for Healthy Vidalia Onion Salad Dressing

Makes 8 servings (2 tablespoons per serving)

Ingredients:

• ½ cup of finely chopped Vidalia onion
• 5 tablespoons of extra-virgin olive oil
• 3 tablespoons of red wine or white wine vinegar
• 2 teaspoons of Dijon mustard
• (Optional) 1 teaspoon of sugar, honey, or low-calorie sweetener like stevia
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together the finely chopped Vidalia onion, olive oil, wine vinegar, Dijon mustard, and sweetener, if desired. Add salt and pepper to taste.
2. Transfer to an airtight container and refrigerate for 1-2 hours or overnight.

Nutrition information per serving: calories: 90 kcal; total fat: 9 g; total carbohydrates: 3 g; sugar: 1 g; fiber: 0 g; protein: 0 g; sodium: 110 mg; cholesterol: 0 mg

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Reviewed by Natalie Stein, MS, MPH, CDCES