Recipe courtesy of Robert Irvine

Tossed Salad

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  • Level: Intermediate
  • Total: 12 hr 20 min (includes pickling time)
  • Active: 20 min
  • Yield: 1 serving


Pickled Onions:




  1. For the pickled onions: Bring the vinegar to a boil in a small saucepan. Add the sugar and then pour over the red onions. Let cool, then refrigerate overnight. Strain the next day.
  2. For the salad: Toss the greens, tomatoes, feta, green onions and pickled onions in a bowl.
  3. For the dressing: Whisk together the vinegar, mustard, oil and some salt and pepper.
  4. Add the dressing to the salad, toss and plate.