Pickled Spring Salad

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Pickled Spring Salad

Pickled Spring Salad
1/2 cup white vinegar
1 tsp. kosher salt
1 tsp. freshly ground pepper
2 cups halved grape tomatoes
1 cup slivered white onion
3/4 cup sliced black olives
1 large English cucumber, cubed

Stir together 1/2 cup white vinegar, 1 tsp. kosher salt and freshly ground pepper to taste in a medium bowl. Add 2 cups halved grape tomatoes, 1 cup slivered white onion, 3/4 cup sliced Lindsay Naturals Black Ripe Olives and 1 large cubed English cucumber. Toss gently and refrigerate for 20 minutes before serving with a slotted spoon. Top with broken pita chips, if you like a little crunch.

Makes 6 servings.  


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