#3134 - Red Onion Salad

(by Shirley McNevich)

2 red onions (sliced)
4 spring onions (chopped)
1/2 cup cider vinegar
2 tsp. canola oil OR olive oil
2 TBSP white sugar
lettuce (broken into bite sized pieces)
1 small container cherry tomatoes
fresh ground black pepper

In a bowl add cider vinegar, canola/olive oil and white sugar--stir well to mix. Taste--if too sour add a little more white sugar. If too sweet add a little more cider vinegar. Once taste is correct add sliced red onions and chopped spring onions--toss well to coat. Cover and refrigerate for 1-2 hours. When ready to serve, fill salad bowls about halfway with bite sized lettuce pieces. Spread a generous amount of the onion mixture over the lettuce. Slice cherry tomatoes into quarters and place a few in each bowl on top of the onion mixture. Top with fresh ground black pepper. Optional--add a little fresh grated Parmesan cheese to the top of each bowl.