Oklahoma Fried Onion Salad – Oklahoma | Fried Onions, Iceberg Lettuce, Ranch Dressing, Bacon

I absolutely love Oklahoma Fried Onion Salad—it’s a Midwest favorite that combines crispy fried onions, crunchy iceberg lettuce, zesty ranch dressing, and smoky bacon for a hearty, flavorful kick. Rooted in Oklahoma’s traditions of cowboy cooking and Native American influences, it’s perfect for barbecues and fairs. If you’re curious about variations or full recipes, let’s keep exploring what makes this dish a crowd-pleaser.

History

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Oklahoma Fried Onion Salad traces its origins to the American Midwest and Southern culinary traditions, particularly in Oklahoma, where it emerged as a hearty, flavorful side dish influenced by Native American ingredients and cowboy cooking styles.

This cultural background reflects the state’s diverse heritage, blending simple, accessible ingredients like fried onions with fresh vegetables to create a comforting meal.

Regional variations across the Midwest and South often include additions such as bacon, cheese, or different dressings, signifying local adaptations that highlight available produce and community tastes.

Traditionally, it’s served at family barbecues, state fairs, and community gatherings, symbolizing shared hospitality and the spirit of Oklahoma’s rural lifestyle.

Ingredients

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– 2 large onions, thinly sliced and fried to golden perfection****: Ah, these are the stars of the show, aren’t they?

Imagine slicing them up just right, so they’re not too thick or too thin – it’s like trying to thread a needle while holding a spatula, but hey, that’s what makes cooking an adventure.

You’ll fry ’em until they’re crispy, adding that satisfying crunch that could make anyone pause and wonder, why didn’t I think of this sooner?

– 4 cups of mixed greens, like lettuce, spinach, or arugula****: Now, here’s where things get fresh and lively – a big handful of these greens brings the salad to life, almost like giving it a green makeover.

You might mix in some spinach for that extra bite, or arugula if you’re in the mood for a peppery twist, because who says a salad has to be boring?

– 1 cup of cherry tomatoes, halved****: These little guys are pure joy in a bowl, all juicy and bright red, waiting to burst with flavor.

Halve them for easy eating, and picture them as tiny flavor bombs that add a pop of color and sweetness – it’s like nature’s candy, but without the guilt.

– 1/2 cup of crumbled feta or blue cheese (optional, of course): If you’re feeling fancy or just a tad indulgent, toss in this cheese for a creamy kick that ties everything together.

Feta brings a tangy zing, while blue cheese amps up the boldness – it’s that optional friend who shows up and makes the party better, but you won’t miss it if it’s not there.

– 1/4 cup of sliced almonds or walnuts, toasted for extra flair****: Toasting these nuts is a simple step that packs a punch, turning them into crunchy delights that add texture and a nutty depth.

Almonds are light and subtle, walnuts a bit more robust – it’s like giving your salad a gentle hug, and who could resist that?

– For the dressing: 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of Dijon mustard, plus salt and pepper to taste****: This is where the magic happens, folks – whisk together this combo for a dressing that’s tangy, smooth, and just right.

The olive oil keeps it light, balsamic adds a sweet-sour edge that might make you smirk at how easy it’s to impress, Dijon mustard sneaks in some zesty heat, and don’t forget the salt and pepper, because, well, everything needs a little seasoning to shine, right?

It’s like the unsung hero of the salad world, pulling it all together without trying too hard.

Cooking Steps

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Let’s jump into making this Oklahoma Fried Onion Salad – it’s simpler than it sounds, and you’ll end up with a dish that’s crunchy, fresh, and full of personality.

First things first, grab those 2 large onions, slice them thinly into rings or half-moons, then heat up some oil in a skillet over medium heat.

Fry the onion slices until they’re golden and crispy, which usually takes about 5-7 minutes – stir them occasionally so they don’t stick or burn, because nobody wants a salad that’s more char than charm.

Once your fried onions are cooling on a paper towel to drain any excess oil, it’s time to pull together the rest of the ingredients in a large mixing bowl.

Add 4 cups of mixed greens, like lettuce or spinach, along with 1 cup of halved cherry tomatoes for that juicy burst of flavor.

Toss in 1/2 cup of crumbled feta or blue cheese if you’re going for that creamy tang, and sprinkle 1/4 cup of toasted sliced almonds or walnuts for extra crunch – it’s like giving your salad a little nutty surprise that keeps things interesting.

Now, for the dressing that ties it all together, whisk up 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and 1 teaspoon of Dijon mustard in a small bowl, then season with salt and pepper to taste.

Pour this mixture over your salad ingredients and gently toss everything until it’s evenly coated, making sure those fried onions don’t lose their crisp.

Finally, cover the bowl and chill the salad in the fridge for at least 1-2 hours – or overnight if you can wait, because letting those flavors mingle is like giving your creation a chance to shine even brighter.

When you’re ready to serve, give it a quick stir to wake up any settled bits, and enjoy that perfect blend of textures and tastes.

Tips and Variations

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If you’re putting together this Oklahoma Fried Onion Salad, one smart tip is to experiment with chilling times—refrigerate it for just an hour if you’re in a rush and want that quick flavor boost, or go all out overnight for a deeper, more magical meld of tastes that makes everything pop, like how those fried onions soak up the dressing without turning soggy.

For variations, swap in red onions for a milder bite or try goat cheese instead of feta for a tangier twist, and if nuts aren’t your thing, toss in some sunflower seeds for that extra crunch; it’s all about making the salad your own, you know, because who says a classic can’t get a fun makeover without turning into a kitchen disaster.

Oh, and don’t forget to stir gently before serving—think of it as giving your creation a little wake-up call to guarantee every bite is perfectly balanced.

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