Roasted Onion Bacon & Tomato Salad

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.

  Grill: 180 ˚F

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• 2

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

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  Ingredients

  • 4 Whole sweet onions, outer skins removed

• 3

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

  Grill: 350 ˚F

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• 4

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

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• 5

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

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  Ingredients

  • 6 Pieces bacon, sliced

• 6

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

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• 7

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

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  Ingredients

  • 2 Tablespoon red wine vinegar

  • 1 Teaspoon salt

  • 1/2 Cup extra-virgin olive oil

  • 1/2 Teaspoon ground black pepper

• 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!

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  Ingredients

  • 1 Cup croutons, for serving

  • 1/2 Cup shaved Parmesan

  • 1 English cucumber, thinly sliced

  • 2 Cup crunchy lettuce, coarsely chopped

  • 10 Ounce cherry tomatoes, halved