Endive and Arugula Salad with Pickled Onions and Blue Cheese

Name: Endive and Arugula Salad with Pickled Onions and Blue Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 3 liters 12 bunches fresh arugula, torn into small pieces (about; 2 liters 1/4 pounds Belgian endive, thinly sliced (about; 340 grams blue cheese, crumbled into 1/4-inch pieces; 237 milliliters dried cranberries; 177 milliliters fresh lemon juice; 355 milliliters olive oil; 680 grams red onions, thinly sliced; 1 teaspoon salt; 177 milliliters sugar; 355 milliliters water; 355 milliliters distilled white vinegar

Endive and Arugula Salad with Pickled Onions and Blue Cheese might be just the side dish you are searching for. Watching your figure? This gluten free and vegetarian recipe has 125 calories, 4g of protein, and 6g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 24. If you have salt, sugar, onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place onions in large resealable plastic bag.

Ingredients you will need

Onion

Equipment you will use

Ziploc Bags

Add vinegar, 1 1/2 cups water, sugar and salt. Seal bag; shake until sugar dissolves. Chill onions in marinade at least 1 day and up to 3 days, turning often.

Ingredients you will need

Marinade

Vinegar

Onion

Shake

Sugar

Water

Salt

Place cheese in medium bowl.

Ingredients you will need

Cheese

Equipment you will use

Bowl

Pour oil over cheese; let stand at room temperature 2 hours. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before continuing.)

Ingredients you will need

Cheese

Cooking Oil