Recipe: Pickled onion salad

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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.

By Mayo Clinic staff 2 red onions, finely chopped4 spring (green) onions with tops, chopped1/2 cup cider vinegar2 teaspoons olive oil2 tablespoons sugar1/2 cup fresh cilantro, chopped1 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.

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