0.0 – 0 reviews • Lettuce Recipes
| Level: |
Intermediate |
| Total: |
12 hr 20 min |
| Active: |
20 min |
| Yield: |
1 serving |
| Level: |
Intermediate |
| Total: |
12 hr 20 min |
| Active: |
20 min |
| Yield: |
1 serving |
Ingredients
- 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
Instructions
- 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.
- For the salad: Toss the greens, tomatoes, feta, green onions and pickled onions in a bowl.
- For the dressing: Whisk together the vinegar, mustard, oil and some salt and pepper.
- Add the dressing to the salad, toss and plate.
Nutrition Facts
| Serving Size |
1 of 1 servings |
| Calories |
265 |
| Total Fat |
21 g |
| Saturated Fat |
7 g |
| Carbohydrates |
13 g |
| Dietary Fiber |
2 g |
| Sugar |
10 g |
| Protein |
6 g |
| Cholesterol |
27 mg |
| Sodium |
481 mg |
| Serving Size |
1 of 1 servings |
| Calories |
265 |
| Total Fat |
21 g |
| Saturated Fat |
7 g |
| Carbohydrates |
13 g |
| Dietary Fiber |
2 g |
| Sugar |
10 g |
| Protein |
6 g |
| Cholesterol |
27 mg |
| Sodium |
481 mg |
