Recipe: Pickled onion salad

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.

Low sodium = no more than 140 mg of sodium per serving

Low fat = no more than 3 g of fat per serving

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)

Calories	78	Cholesterol	0 mg
Protein	1 g	Sodium	12 mg
Carbohydrate	15 g	Fiber	2 g
Total fat	2 g	Potassium	230 mg
Saturated fat	trace	Calcium	34 mg
Monounsaturated fat	1.5 g