Pickled onion salad
This light and tangy salad is a great summer salad. It can also be served on top of grilled tuna steaks or with baked tortilla chips.
Nutrition Facts
Serving Size: About 1/2 cup
Calories: 86
Serving size
About 1/2 cup
Calories
86
Monounsaturated fat
1.5 g
Saturated fat
Trace
Total fat
2 g
Sodium
21 mg
Cholesterol
0 mg
Dietary fiber
2 g
Protein
1 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 4)
- 2 large red onions, thinly sliced (about 2 cups)
- 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.
