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Herb Salad with Pickled Red Onion and Preserved Lemon
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags.
Ingredients
- 1/2 medium red onion, thinly sliced
- 1 cup red wine vinegar
- 1/2 cup sugar
- 1/2 preserved lemon, flesh removed, peel sliced into thin strips
- 1 cup cilantro leaves with tender stems
- 1 cup mint leaves
- 1 cup parsley leaves with tender stems
- 1/2 cup dill sprigs
- Olive oil and flaky sea salt (for serving)
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 99 % Daily Value *
- Total Fat: 0 g 0.52%
- Saturated Fat: 0 g 0.11%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 56 mg 2.35%
- Calcium: 37 mg 3.7%
- Potassium: 136 mg 3.9%
- Magnesium: 0 mg 0%
- Iron: 1 mg 7.72%
- Zinc: 0 mg 0%
- Total Carbohydrate: 23 g %
- Dietary Fiber: 1 g 4.33%
- Sugar: 19 g
- Protein: 1 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 32.73%
- Vitamin C 40.01%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs1
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq