Healthy Recipe:

Recipe: Pickled onion salad

  • Low sodium = no more than 140 mg of sodium per serving
  • Low fat = no more than 3 g of fat per serving
The Mayo Clinic Diet Book, learn more

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Dietitian's tip: This light and tangy salad is a great option for a quick lunch or for a dinner side salad. For variety, serve on top of grilled tuna steaks or with baked tortilla chips.

By Mayo Clinic staff
Serves 4

Ingredients

    • 2 red onions, finely chopped
    • 4 spring (green) onions with tops, chopped
    • 1/2 cup cider vinegar
    • 2 teaspoons olive oil
    • 2 tablespoons sugar
    • 1/2 cup fresh cilantro, chopped
    • 1 tablespoon lime juice
    • 4 lettuce leaves

Directions

In a small bowl, combine the onions, vinegar, oil and sugar. Stir to mix evenly. Cover and refrigerate until well chilled, about 60 minutes.

Just before serving, stir in the cilantro and sprinkle with lime juice. Serve mounded on a leaf of lettuce.

Nutritional analysis per serving

Calories78 Sodium12 mg
Total fat2 g Total carbohydrate15 g
Saturated fattrace Dietary fiber2 g
Monounsaturated fat1.5 g Protein1 g
Cholesterol0 mg   
Mayo Clinic Healthy Weight Pyramid Servings Diabetes Meal Plan Exchanges Dash Eating Plan Servings

 

NU00531 Oct. 30, 2010

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