Marinated Onion Salad Recipe

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Marinated Onion Salad Recipe

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Everyone knows how sweet onions flavor all kinds of food. But in this recipe, they take center stage! This salad is a nice addition to any table.—Michelle Wrightsman, Linwood, Kansas
Recommended: 32 Super Steak Recipes
MAKES:
16-20 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 medium sweet onions, thinly sliced
  • 4 cups boiling water
  • 4 medium cucumbers, thinly sliced
  • 1 cup (8 ounces) plain yogurt
  • 1 teaspoon lemon juice
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • Dash Worcestershire sauce
  • Dash vinegar
  • 1 teaspoon dill weed, optional
  • 2 tablespoons minced fresh parsley

Directions

Separate onions into rings and place in a large bowl; pour water over onions. Let stand 1 minute; drain. Add cucumbers.
In a small bowl, combine the yogurt, lemon juice, salt, pepper, Worcestershire sauce, vinegar and dill if desired; mix well. Pour over onion mixture; toss to coat. Chill until ready to serve. Sprinkle with parsley. Serve with a slotted spoon. Yield: 16-20 servings.
Originally published as Marinated Onion Salad in Country Woman September/October 1996, p35

Nutritional Facts

3/4 cup: 25 calories, 0 fat (0 saturated fat), 2mg cholesterol, 184mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 1g protein.

  • 3 medium sweet onions, thinly sliced
  • 4 cups boiling water
  • 4 medium cucumbers, thinly sliced
  • 1 cup (8 ounces) plain yogurt
  • 1 teaspoon lemon juice
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • Dash Worcestershire sauce
  • Dash vinegar
  • 1 teaspoon dill weed, optional
  • 2 tablespoons minced fresh parsley
  1. Separate onions into rings and place in a large bowl; pour water over onions. Let stand 1 minute; drain. Add cucumbers.
  2. In a small bowl, combine the yogurt, lemon juice, salt, pepper, Worcestershire sauce, vinegar and dill if desired; mix well. Pour over onion mixture; toss to coat. Chill until ready to serve. Sprinkle with parsley. Serve with a slotted spoon. Yield: 16-20 servings.
Originally published as Marinated Onion Salad in Country Woman September/October 1996, p35

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