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

Ingredients

  1. 2 large red onions, thinly sliced (about 2 cups)
  2. 4 spring (green) onions with tops, chopped
  3. 1/2 cup cider vinegar
  4. 2 teaspoons olive oil
  5. 2 tablespoons sugar
  6. 1/2 cup fresh cilantro, chopped
  7. 1 tablespoon lime juice
  8. 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 86
  • Total fat 2 g
  • Saturated fat Trace
  • Trans fat 0 g
  • Monounsaturated fat 1.5 g
  • Cholesterol 0 mg
  • Sodium 21 mg
  • Total carbohydrate 16 g
  • Dietary fiber 2 g
  • Total sugars 12 g
  • Added sugars 7 g
  • Protein 1 g
Sept. 15, 2016