Pickle Salad
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Pickle Salad calories by ingredient
Introduction
A fresh and easy, delicious salad full of flavor with no oil! Would be a great side to any grilled dish. Also great with hummus in a pita. Substitute green peppers for red, sweet pickles for sour or try adding a little celery, corn, peas or cooked beans. A fresh and easy, delicious salad full of flavor with no oil! Would be a great side to any grilled dish. Also great with hummus in a pita. Substitute green peppers for red, sweet pickles for sour or try adding a little celery, corn, peas or cooked beans.Number of Servings: 8
Ingredients
-
1 medium onion
1 tsp salt
1 tbsp cider vinegar
1 cup halved cherry tomatoes or equal amount chopped tomato
4 - 6 radishes sliced into coins
1 cup diced red peppers
.5 cup carrots sliced into rings
7 kosher dill gherkins or 1 large kosher dill pickle
Directions
(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.