Roasted Vidalia Onion, Cherry Tomato And Bacon Salad

• 4 Vidalia onions (about 2 lb.), peeled
• 2 c. cherry tomatoes, quartered
• 6 slices lean bacon, cooked until crisp and crumbled
• 1/3 c. minced fresh basil or parsley leaves
• 1 large garlic clove, minced and mashed to a paste with 1/4 tsp. salt
• 1 Tbsp. balsamic vinegar
• 1 Tbsp. red wine vinegar
• 1/4 c. olive oil

1. Season the onions with salt and pepper.
2. Wrap them individually in foil.
3. Bake them in the middle of a preheated 350u0b0 oven for 45 minutes to 1 hour or until they are tender.
4. Let the onions cool in the foil and discard the foil.
5. Chop the onions coarse, discarding the root ends.
6. In a bowl, toss them with the tomatoes, the bacon and the basil or parsley.

vidalia onions, cherry tomatoes, lean bacon, fresh basil, garlic, balsamic vinegar, red wine vinegar, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1044172 (may not work)