Pickled onions

• 1 small red onion, sliced

• 1 cup white vinegar

• 1 cup water

• 1/4 cup cane sugar

• 1 tablespoon salt

Salad

• 5-6 oz spring mix lettuce

• 6-8 red radishes, sliced very thin

• 1/4 pound sweet garden peas or sugar snap peas in pod, cut in half lengthwise

• 1/2 cup frozen green peas, thawed

• 1 tsp lemon zest

Dressing

• 1/4 cup olive oil

• 1 tablespoon fresh lemon juice

• 1 tablespoon red wine vinegar

• 1 tsp Dijon mustard

• 1 clove garlic, crushed

• 1 tsp honey

• Salt, season to taste

• Black pepper, season to taste

  
  
  

Pickled onions

1. Place sliced red onions into a mason jar or a small bowl. Set aside.

2. In a small, 1 qt., saucepan, combine vinegar, water, sugar and salt. Heat mixture over medium heat and stir frequently until sugar has dissolved, about 2 minutes.

3. Turn off heat and remove saucepan from burner. Allow mixture to cool to room temperature in saucepan.

4. Once mixture reaches room temperature, pour liquid mixture over sliced onions in jar/ bowl. Cover jar/ bowl containing onions and liquid with a lid or plastic wrap then place in the fridge.

5. Allow onions to marinate in liquid for one hour in the fridge. You will know onions are ready when they turn bright pink in color.

6. Remove jar/ bowl from fridge and strain onions from liquid. Set aside to be served on salad.

Salad

1. Combine all ingredients in a large serving bowl.

2. Top with pickled onions.

Dressing

1. Combine all ingredients in a mason jar or small bowl.

2. Shake or mix ingredients together vigorously to create an emulsion.

3. Serve with salad, either tossed or on the side.