Onion Ring Salad
Crispy, crunchy, and packed with flavor, this Onion Ring Salad is a delightful fusion of indulgence and freshness! Perfect for when you crave comfort food with a healthy twist, this recipe combines golden, panko-crusted onion rings with a vibrant medley of mixed greens, juicy cherry tomatoes, and refreshing cucumber slices. Tossed in a tangy homemade lemon-ranch dressing, this salad balances rich textures with light, zesty undertones. The star of the dish—the perfectly fried onion rings—is made using a club soda batter for an airy, crisp coating. Finished with a garnish of green onions, this salad offers the perfect harmony of savory and fresh in every bite. Ideal as a main course or a crowd-pleasing side, this show-stopper is as Instagram-worthy as it is delicious!
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Recipe Information
Ingredients
- 2 medium-sized Yellow onions
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 cup Club soda
- 1 cup Panko breadcrumbs
- 2 cups Vegetable oil
- 6 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 1 medium-sized Cucumber
- 0.5 cup Ranch dressing
- 1 tablespoon Lemon juice
- 2 stalks Green onions
Instructions
Peel the onions and slice them into 1/2-inch-wide rings. Separate each ring and set aside.
In a shallow bowl, whisk together the flour, cornstarch, baking powder, 1 teaspoon of salt, black pepper, and paprika.
Gradually stir in the club soda to create a batter. The consistency should be similar to pancake batter. Add more liquid if necessary.
Place the panko breadcrumbs in a separate shallow bowl.
Dip each onion ring into the batter, allowing any excess to drip off, and then coat it in the panko breadcrumbs. Set the coated rings on a baking sheet.
Heat vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat to 350°F (175°C).
Fry the onion rings in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and drain on a plate lined with paper towels. Sprinkle with the remaining 0.5 teaspoons of salt while still warm.
In a large salad bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.
In a small bowl, whisk together the ranch dressing and lemon juice to create a slightly tangy dressing.
Drizzle the dressing over the salad and toss gently to combine.
Divide the salad among four serving plates. Top each salad with a generous handful of crispy onion rings.
Garnish with sliced green onions and serve immediately.
Nutrition Facts
Calories |
4852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 466.7 g | 598% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 269.1 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 5486 mg | 238% | |
| Total Carbohydrate | 188.2 g | 68% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 27.6 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1816 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
