Please enter the email you’re using for this account.
Reminiscent of barbecue fair, with classic ingredients and minimal prep.
1/4 cup pickled red onion, recipe follows
1/2-1 red pepper, finely diced
1 cup diced tomatoes
1/4 cup corn
1/3 cup quinoa
romaine lettuce
1 tablespoon hemp hearts
2 teaspoons finely chopped parsley
balsamic dressing, recipe follows
1 red onion
1 and 1/2 cups white vinegar
1 tablespoon stevia, or 2 tablespoons sugar
1 tablespoon salt
1/4 cup oil
1/4 cup Tuscanini Balsamic Vinegar
2 tablespoons tamari sauce
2 tablespoons Gefen Maple Syrup
1/4 teaspoon dried ginger
Peel and slice red onion into thin slices. Place into a container with resealable lid.
In a small saucepan stir together vinegar, stevia/sugar, and salt. Bring to a boil, then remove from heat.
Pour mixture over onions in jar until full. Place the lid on and let cool to room temperature.
Place the lid on to seal and refrigerate.
Layer two to three tablespoons of the dressing in the bottom of the jar.
Continue layering first five ingredients.
Fill rest of the jar with tightly packed romaine, or any lettuce of choice.
Top with hemp hearts, and optional parsley.
How Would You
Rate this recipe?
Please log in to rate
Pickled Onions How long should the onions stay in the refrigerator for? Or how long could it stay in the refrigerator for?
They last around 2 weeks in the fridge.