Pickled onion salad

Dietician's Tip

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.

Ingredients

  • 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.

Serving Information

Serves 4

Nutritional analysis per serving

Calories: 86
Total carbohydrate: 16 g
Cholesterol: 0 mg
Dietary fiber: 2 g
Monounsaturated fat: 1.5 g
Protein: 1 g
Saturated fat: Trace
Serving size: About 1/2 cup
Sodium: 21 mg
Total fat: 2 g

DASH Eating Plan Servings

Sweets: 1/2
Vegetables: 2

Diabetes Meal Plan Choices

Nonstarchy vegetables: 2
Sweets, desserts and other carbohydrates: 1/2

Mayo Clinic Healthy Weight Pyramid Servings

Sweets: 1/2
Vegetables: 2

Last Updated Sep 15, 2016

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