Tossed Salad

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

1 ounce red wine vinegar

1 teaspoon sugar 

1 tablespoon finely diced red onion


1 cup mixed greens

4 cherry tomatoes, halved

2 tablespoons crumbled feta cheese 

1 tablespoon thinly sliced green onions 


1/2 ounce balsamic vinegar

1/2 teaspoon Dijon mustard 

1/2 ounce olive oil 

Kosher salt and freshly ground black pepper


  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.

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