Tangy Vegetable Salad
Tangy vegetable salad made of an assortment of vegetables is a family favorite side dish. The key to a great salad is balancing the amount of vinegar and olive oil to offset the flavor of red onions. Vinegar reduces the bite of red onions. For this recipe, we don’t use any particular vegetable combination, so feel free to experiment with broccoli, cucumbers, carrots, cauliflower, tomatoes, and red onions.
Ingredients:
1/2 a red onion, chopped
Equal parts olive oil and vinegar (balsamic, apple cider, or white)
Choice of vegetables roughly chopped: broccoli, cauliflower, carrots, tomatoes, and others
Salt and pepper to taste
Directions:
Start with slicing the red onion and place in a mixing bowl. Cover the red onion with equal parts vinegar and olive oil. Let sit for 15 minutes. This step is important to reduce the overwhelming taste of the red onions.
Based on the amount of red onion used, add the chopped vegetables of choice to the bowl. For tomatoes, you can slice grape tomatoes or a Roma tomato. I purposely didn’t provide the specific amounts of vegetables since this recipe can be scaled up or down dipping on the amount of vegetables available.
Combine all the ingredients and top off with equal parts vinegar and olive oil to cover the entire mixture.
Salt and pepper to taste.
Cover and refrigerate for an hour or more before serving.
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