Steps

• 1

  When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 2

  Place the onions directly on the grill grates. Close the lid and smoke for 30 minutes.

  180 ˚F / 82 ˚C

  00:30

  Super Smoke

• 3

  Remove the onions from the grill and wrap each individually in aluminum foil. Increase the grill temperature to 350˚F.

  350 ˚F / 177 ˚C

• 4

  Place the wrapped onions directly on the grill grates. Close the lid and cook until the onions are tender, 1 hour.

  350 ˚F / 177 ˚C

  01:00

• 5

  Place the bacon directly on the grill grates, next to the onions. Close the lid and cook for 30-35 minutes or desired crispiness. Remove from grill, cool and crumble. Set aside.

  350 ˚F / 177 ˚C

  00:30

• 6

  Remove the onions from the grill and allow to cool. When onions are cooled, coarsely chop and discard the ends.

• 7

  Make the dressing. In a large bowl, combine the red wine vinegar, salt and pepper. Slowly whisk in the olive oil.

• 8

  Assemble the salad. In a large bowl, combine the lettuce, cucumber, tomatoes, smoked onions, and bacon crumbles. Pour dressing on top and toss salad until well coated. Top with croutons and parmesan cheese. Enjoy!