Roasted Onion Bacon & Tomato Salad
By Traeger Kitchen
Complement your main course with this crunchy side. Sweet onions are smoked over hickory then roasted till tender before getting tossed with lettuce, tomatoes, cucumber, and crispy bacon, all tied together with a homemade vinaigrette.
Prep Time
15 Minutes
Cook Time
2 Hours
Pellets
Hickory
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 4 | sweet onion |
| 6 Slices | bacon |
| 2 Tablespoon | red wine vinegar |
| To Taste | salt and pepper |
| 1/2 Cup | olive oil |
| 2 Cup | lettuce |
| 1 | English Cucumber |
| 1 Pint | cherry tomatoes |
| 1 Cup | croutons, for serving |
| 1/2 Cup | Parmesan cheese |
Step
1
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available
2
Arrange the onions on the grill grate. Smoke for 30 minutes. Take onions off the grill and wrap each individually in aluminum foil. Return to the grill.
180 ˚F / 82 ˚C
00:30
Super Smoke
3
Increase the temperature to 350℉. When grill is preheated, roast the onions until tender, about 1 hour. Remove from grill and cool.
350 ˚F / 177 ˚C
01:00
4
Place bacon directly on the grill grate next to the onions and cook for 30 to 35 minutes or desired crispiness. Remove from grill, cool and crumble. Set aside.
350 ˚F / 177 ˚C
00:35
5
When onions are cooled, coarsely chop the onions and discard the ends.
6
For the dressing: In a large mixing bowl combine the red wine vinegar, salt, and pepper. Slowly whisk in the olive oil.
7
To make the salad combine lettuce, cucumber, tomatoes, smoked onions, and bacon crumbles in a large bowl. Pour dressing on top and toss salad until well coated.
8
Top with croutons and parmesan cheese. Enjoy!
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