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Recipe: Pickled onion saladBy Mayo Clinic staff
Original Article: http://www.mayoclinic.com/health/healthy-recipes/NU00531
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.
- 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
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
|Total fat||2 g||Total carbohydrate||15 g|
|Saturated fat||trace||Dietary fiber||2 g|
|Monounsaturated fat||1.5 g||Protein||1 g|