Tossed Salad

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

Ingredients

Pickled Onions:

1 ounce red wine vinegar

1 teaspoon sugar 

1 tablespoon finely diced red onion

Salad:

1 cup mixed greens

4 cherry tomatoes, halved

2 tablespoons crumbled feta cheese 

1 tablespoon thinly sliced green onions 

Dressing:

1/2 ounce balsamic vinegar

1/2 teaspoon Dijon mustard 

1/2 ounce olive oil 

Kosher salt and freshly ground black pepper

Directions

  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.

L.O.V.E. Wrap Sandwich (Lettuce, Onion, Vegetable, Egg Salad)

Pasta for One with Raw Vegetable Salad