Recipe for Mixed Greens with Walnuts and Roasted Onion Dressing 
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Yield:
1
Ingredients:
Amount Ingredient
2 lrg onions (about 1 3/4 pounds), peeled, cut into 8 wedges
1 cup plus 2 tablespoons walnut oil or olive oil
1 tbl sugar
1/2 cup canned chicken broth
6 tbl Sherry wine vinegar
14 cup mixed greens (such as curly endive, romaine, Belgian endive and radicchio), torn into bite-size pieces
1 cup chopped toasted walnuts (about 4 ounces)
Instructions:
Instructions: Preheat oven to 400F. Place 2 onions cut side down on baking sheet. Pour

2 tablespoons oil over. Sprinkle with sugar. Bake onions 30 minutes; turn onions over and bake until brown and caramelized, about 30 minutes longer. Cool. Transfer onions to processor. Add remaining 1 cup oil, broth and vinegar and puree (mixture will be thick). Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Combine greens, 1/2 cup walnuts and half of red onion in large bowl. Add enough dressing to coat greens; toss well. Sprinkle remaining walnuts and red onion over and serve.

Serves 10.

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