Pickled onion salad Mayo Clinic

Pickled onion salad Mayo Clinic

Pickled onion salad - Mayo Clinic

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Pickled onion salad

Print Products and services By Mayo Clinic Staff

Dietitian 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.

Number of servings

Serves 4 Low FatLow Sodium

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.

Nutritional analysis per serving

Serving size About 1 2 cup

Calories 86Total fat 2 gSaturated fat TraceTrans fat 0 gMonounsaturated fat 1.5 gCholesterol 0 mgSodium 21 mgTotal carbohydrate 16 gDietary fiber 2 gTotal sugars 12 gAdded sugars 7 gProtein 1 g

Mayo Clinic Healthy Weight Pyramid Servings

Vegetables 2 Sweets 1/2

Diabetes Meal Plan Choices

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

DASH Eating Plan Servings

Vegetables 2 Sweets 1/2 DASH diet: Recommended servings Sample DASH menus ShareTweet Sept. 15, 2016

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