Apple and Onion Salad

Name: Apple and Onion Salad
Total time: 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp apple cider vinegar; 2 tbsp olive oil; ¼ tsp ground black pepper; 4 medium apples, chopped (about 4 cups); 1 medium sweet onion, thinly sliced (about 1½ cups)

Apple and Onion Salad – Forkwise recipe card (illustration, no photo yet)

LunchAmerican⏱ 10 minServes 4Easy⚡ Five & FastGluten-freeEgg-freeDairy-freeDiabetic-friendlyLactose-freeVeganVegetarianNut-free

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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

2 tbsp apple cider vinegar
2 tbsp olive oil
¼ tsp ground black pepper
4 medium apples, chopped (about 4 cups)
1 medium sweet onion, thinly sliced (about 1½ cups)

Method

In a medium mixing bowl, whisk together the vinegar, oil, and black pepper.
Add the apples and onion. Toss to combine.
Serve immediately, or chill before serving if desired.

Try using 2 cups chopped or shredded cabbage for 2 of the apples. For a creamier consistency, replace the olive oil with olive oil mayonnaise or plain Greek yogurt. This salad will keep in the refrigerator for 3-4 days.

Recipe source: U.S. Department of Veterans Affairs Nutrition and Food Services · Public domain (U.S. Government work) · VA Nutrition and Food Services · Reformatted from PDF; ingredient quantities parsed
No photo yet – illustrated placeholder.