Pickle Salad
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1 medium onion1 tsp salt1 tbsp cider vinegar1 cup halved cherry tomatoes or equal amount chopped tomato4 - 6 radishes sliced into coins1 cup diced red peppers.5 cup carrots sliced into rings7 kosher dill gherkins or 1 large kosher dill pickle
(1) Cure the onion. This requires a little bit of work, so you can skip it if you like, but it pickles the onions slightly and cuts down on the raw onion bite.
Slice onion into long strips, as thin as you can. Alternately dice the onion fine. Mix onions with salt in small bowl. Set aside for 5 minutes while you prep the other veggies. Heat a small cup of water for 30 seconds in the microwave. Pour warm water over onions and salt. Let sit another 5 minutes. Pour off water and add vinegar. Onions will turn bright, beautiful pink!
(2) Halve the cherry tomatoes, dice the peppers and slice the radishes, carrots and gherkins into coins.
(3) Combine all veggies and onions. Add a bit more salt if you like. You can eat right away, but it gets better as it sits in the fridge.
Number of Servings: 8
Recipe submitted by SparkPeople user MCONATY.
Slice onion into long strips, as thin as you can. Alternately dice the onion fine. Mix onions with salt in small bowl. Set aside for 5 minutes while you prep the other veggies. Heat a small cup of water for 30 seconds in the microwave. Pour warm water over onions and salt. Let sit another 5 minutes. Pour off water and add vinegar. Onions will turn bright, beautiful pink!
(2) Halve the cherry tomatoes, dice the peppers and slice the radishes, carrots and gherkins into coins.
(3) Combine all veggies and onions. Add a bit more salt if you like. You can eat right away, but it gets better as it sits in the fridge.
Number of Servings: 8
Recipe submitted by SparkPeople user MCONATY.
Nutritional Info Amount Per Serving
- Calories: 18.5
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 336.5 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 1.1 g
- Protein: 0.6 g
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