Peruvian Red Onion Salad Recipes

PERUVIAN PICKLED ONIONS (SALSA CRIOLLA)

Peruvian Pickled Onions (Salsa Criolla) image

A pretty simple recipe, quick and easy to prepare, salsa criolla is the perfect accompaniment to many dishes. The lime juice is what makes this onion salsa/relish special. It adds a bright flavor that sweetens the onions and livens up everything else on the plate. Great summer dish! Store in the refrigerator for up to 2 days.

Provided by Rich Girl 319

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 1h10m

Yield 4

Number Of Ingredients 11

Ingredients

1 teaspoon sea salt
2 red onions, sliced very thinly into half moons
2 large English cucumbers, halved and sliced very thinly
1 large tomato, halved and thinly sliced
2 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon white wine vinegar
1 jalapeno pepper, sliced into very thin matchsticks, or more to taste
1 tablespoon chopped fresh cilantro
1 ½ teaspoons olive oil
cracked black pepper to taste

Steps:

Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeno pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.

Nutrition Facts : Calories 70.9 calories, Carbohydrate 13.1 g, Fat 2.1 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 448.3 mg, Sugar 6.1 g

PERUVIAN RED ONION SALAD

Peruvian Red Onion Salad image

It's a pretty simple recipe, Quick and easy to prepare, salsa criolla is the perfect accompaniment to many dishes. The lime juice is what makes this onion salsa/relish special. It adds a bright flavor that sweetens the onions and livens up everything else on the plate. Great Summer Dish!!!

Provided by Chef Duch319

Categories Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 red onions, sliced in very thin half moons
2 large English cucumbers, halved and sliced very thin
1 large tomatoes, sliced thin halved
1 teaspoon sea salt, and cracked pepper to taste
2 tablespoons rice vinegar
1 -2 jalapeno pepper, sliced into very thin matchsticks (optional)
1 tablespoon parsley (or all of them) or 1 tablespoon basil (or all of them)
2 tablespoons lime juice

Steps:

Preparation:.
1.Soak the onions in salt water for 10 minutes. Drain and let dry.
2. Mix onion with the rest of the ingredients. Cover with plastic wrap and let marinate at room temperature for 30 minutes before serving.
3. Store in refrigerator for up to 2 days.

Nutrition Facts : Calories 54.7, Fat 0.3, SaturatedFat 0.1, Sodium 589.1, Carbohydrate 13, Fiber 2.3, Sugar 6.2, Protein 2

TOMATO-RED ONION SALAD

Tomato-Red Onion Salad image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
Salt and pepper
2 cups watercress
2 tomatoes, sliced into 1/2-inch slices
1 large red onion, sliced into 1/2-inch slices
1/2 cup crumbled Maytag blue cheese

Steps:

Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the olive oil and season with salt and pepper to taste.
Toss the watercress in a few tablespoons of the dressing and arrange on a platter. Top with slices of the tomatoes and onions and drizzle with the remaining dressing. Sprinkle with the blue cheese.

PERUVIAN SALAD

Peruvian Salad image

Make and share this Peruvian Salad recipe from Food.com.

Provided by pattikay in L.A.

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

2 cups cooked long-grain rice
1 tablespoon chopped fresh parsley
1 bell pepper
1 small onion, sliced into rings
olive oil
4 ounces green beans, halved
1/2 cup baby corn
2 eggs, hard boiled and halved
1 -2 ounce ham, cut into slices (optional)
1 small avocado
lemon juice
3 ounces mixed salad greens
1 tablespoon capers
10 stuffed olives, halved
1 garlic clove, minced
4 tablespoons olive oil
3 tablespoons sunflower oil
2 tablespoons lemon juice
3 tablespoons plain yogurt
1/2 teaspoon prepared mustard
1/2 teaspoon sugar
salt
pepper

Steps:

make dressing by placing all ingredients in a bowl and whisking with a fork or whisk, till smooth.
Put the cooked rice in a large, glass salad bowl and spoon in half of the dressing.
Add chopped parsley, stir well and set aside.
Cut the pepper in half, remove seeds and pith, then place the halves, cut side down in a small roasting pan.
Add onion rings, sprinkle onion with a little olive oil, place the pan under a broiler and cook for 5-6 minutes till pepper blackens and blisters and onion turns golden. You may need to stir the onion so that it cooks evenly.
Stir onion in with rice. Put the pepper in a plastic bag and knot the bag. When the steam has loosened the skin on the pepper halves and they are cool enough to handle, peel them and cut into thin strips.
Cook the green beans in boiling water for 2 minutes, then add the corn and cook for 1-2 ninutes more, till tender. Drain vegetables, refresh under cold water and drain again.
Place in a large mixing bowl and add pepper strips, eggs and ham, if using.
Peel the avocado, remove the pit and cut into slices or chunks. Sprinkle with lemon juice.
Put the salad greens in a separate bowl, add the avocado and mix lightly. Arrange the salad leaves and avocado on top of the rice.
Stir in about 3 T of the dressing into the green bean mixture. Pile on top of salad.
Sprinkle the capers and olives on top and serve with remaining dressing.

Nutrition Facts : Calories 478.9, Fat 33.8, SaturatedFat 5.3, Cholesterol 107.2, Sodium 122.6, Carbohydrate 38.8, Fiber 5.8, Sugar 4.3, Protein 8.4

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