Food & Cooking Recipes Salad Recipes Grilled Onion Salad 4.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 4 Make sure the onions are cooked until soft for best flavor with the greens. Ingredients 4 tablespoons olive oil, plus more for grates 1 Vidalia onion, cut all the way through the root end into 8 wedges (see note, below) Coarse salt and ground pepper 2 tablespoons fresh lemon juice (from 1 lemon) 12 ounces baby salad greens (such as red leaf, green leaf, or romaine mix) 4 ounces soft goat cheese, crumbled Directions Heat grill to medium; lightly oil grates. In a small bowl, gently toss onion with 1 tablespoon oil; season with salt and pepper. Grill wedges, turning occasionally, until soft, 15 to 20 minutes. Meanwhile, in a large bowl, whisk together lemon juice and remaining 3 tablespoons oil; season with salt and pepper. Add greens, and toss to coat. Serve topped with onion and cheese. Cook's Notes Keeping a bit of the root attached to the wedges prevents the onion layers from falling apart. Rate it Print