Mayo Clinic Health Library

Recipe: Pickled onion salad

Updated: 10-30-2010

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.


Serves: 4

  • 2 red onions, finely chopped
  • 4 spring (green) onions with tops, chopped
  • 1/2 cup cider vinegar
  • 2 teaspoons olive oil
  • 2 tablespoons sugar
  • 1/2 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 4 lettuce leaves


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
  • Calories: 78
  • Total carbohydrate: 15 g
  • Cholesterol: 0 mg
  • Dietary fiber: 2 g
  • Monounsaturated fat: 1.5 g
  • Protein: 1 g
  • Saturated fat: trace
  • Sodium: 12 mg
  • Total fat: 2 g
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Mayo Clinic Healthy Weight Pyramid Servings
Diabetes Meal Plan Exchanges
DASH Eating Plan Servings