Greek Salad with Spiced Onions

Ingredients:

Spiced Onions:
2 medium red onions
1 cup white vinegar
1 cup sugar
1/2 cup water
3 (3-inch) cinnamon sticks, broken in half

Salad:
1 quart dark green lettuces
2 medium tomatoes, sliced
1 cucumber, sliced
2 tablespoons chopped mint
Cracked pepper, to taste
2 tablespoons olive oil
2 lemons, squeezed to get juice

Directions:

For Spiced Onions: Peel and trim onions. Halve lengthwise and place cut sides down. Thinly slice. Combine onion, vinegar, sugar, water and cinnamon in container. Close and refrigerate at least 24 hours. Makes 1 quart spiced onions.

For Salad: Line platter with lettuces. Spread tomato and cucumber slices over lettuces. Lift 2 cups Spiced Onions from marinade with slotted spoon and spoon over salad. Discard any cinnamon stick pieces. Sprinkle with mint and pepper. Mix oil and lemon juice and drizzle over salad. (Keep remaining onions refrigerated and use for another salad or add to sandwiches or potato salad; they will keep for 1 week.) Makes 4 servings.

Nutrition Information:

Per serving: About 209 cal, 4 g pro, 35 g carb, 8 g fat, 31% cal from fat, 0 mg chol, 17 mg sod, 5 g fiber.

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