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Pickled Onion Salad

Recipes »  Salad  »  Dressings and Vinaigrettes

Tangy-sweet pickled onions and carrots make a nice addition to a salad for side dish.

Yield: 24 Ready in 1 days

Cuisine: AmericanMain Ingredient: Onions

(4, 1) 100% would make again (reviews)

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Servings          
Original recipe makes 24
1 cupCider vinegar
1 cupWater
2 tablespoonsSplenda
2 mediumBay Leaves
2 smallRed chilies; - dried
1 tablespoonPickling Spice
1/2 teaspoonKosher salt
2 largeYellow Onion; - sliced
2 largeCarrots; - sliced thin
6 clovesgarlic; -- peeled & sliced thin

Pickled Onion Salad Preparation

Heat water and vinegar to a boil. Add Splenda, Bay leaves, chilies, salt, and picking spice. Allow to simmer for 3-4 minutes. Add onion, and garlic then simmer for 3 minutes. add carrots and simmer for 1 more minute.

Put this in a clean jar and keep refrigerated for at least one day. It's better in 2-3 days and keeps in the refrigerator for about a month.

Each (2 tbs) serving contaions an estimated:

Cals: 21, FatCals: 0, TotFat: 0g

SatFat: 0g, PolyFat: 0g, MonoFat: 0g

Chol: 0mg, Na: 53mg, K: 92mg

TotCarbs: 5g, Fiber: 1g, Sugars: 2g

NetCarbs: 4g, Protein: 1g

Notes

You can add these to a salad or place them next to a meat dish. They're also pretty good on crackers with a mug of beer.

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    • Calories Per Serving: 16
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    Pickled Onion Salad Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    You can add these to a salad or place them next to a meat dish. They're also pretty good on crackers with a mug of beer.
    [I posted this recipe.]
    6 years, 10 months, 2 weeks, 4 days, 18 hours, 16 minutes ago

    Tags

    1. Low Sugar
    2. Diabetic
    3. Vegetarian
    4. Vegan
    5. Low-Carb
    6. Vegetables
    7. Snacks
    8. Side Dish
    9. Salads
    10. Condiments
    11. American
    12. Onions
    13. Lunch
    14. Summer
    15. Tangy

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