By Mayo Clinic Staff

Dietitian's tip:

This light and tangy salad is a great option for a quick lunch or for a dinner side salad. For variety, serve on top of grilled tuna steaks or with baked tortilla chips.

Number of servings

Serves 4

Ingredients

  1. 2 red onions, finely chopped
  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

  • Total fat 2 g
  • Calories 78
  • Protein 1 g
  • Cholesterol 0 mg
  • Total carbohydrate 15 g
  • Dietary fiber 2 g
  • Monounsaturated fat 1.5 g
  • Saturated fat trace
  • Sodium 12 mg
Oct. 30, 2010