Ingredients with Measurements:
- 1 cup mixed pickles, chopped
- 1/2 cup red onion, thinly sliced
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the chopped mixed pickles, thinly sliced red onion, diced cucumber, halved cherry tomatoes, and chopped fresh parsley.
2. In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
3. Pour the dressing over the mixed pickle salad and toss to combine.
4. Serve immediately or refrigerate until ready to serve.
Time:
Preparation time: 10 minutes
Cooking time: N/A
Temperature:
N/A
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 165
Fat: 14g
Carbohydrates: 10g
Protein: 1g
Fiber: 2g
Sugar: 7g
Sodium: 450mg
Substitutions for ingredients:
- Mixed pickles can be substituted with any pickled vegetables of your choice.
- Red onion can be substituted with white onion or shallots.
- Cucumber can be substituted with zucchini or yellow squash.
- Cherry tomatoes can be substituted with grape tomatoes or diced regular tomatoes.
- Fresh parsley can be substituted with cilantro or basil.
Variations:
- Add diced avocado for a creamy texture.
- Add crumbled feta cheese for a tangy flavor.
- Add diced bell peppers for a pop of color.
Tips and tricks:
- Be sure to chop the pickles and vegetables into small, bite-sized pieces for easy eating.
- Use a whisk to ensure the dressing is well combined and evenly distributed.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
N/A
Presentation ideas:
Serve the mixed pickle salad in a large bowl or on individual plates.
Garnishes:
Garnish with additional fresh parsley or a sprinkle of black sesame seeds.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with a side of garlic bread or roasted potatoes.
Troubleshooting advice:
If the salad is too tangy, add a bit more honey to balance out the flavors.
Food safety advice:
Be sure to store any leftovers in the refrigerator and discard after 3 days.
Food history:
Pickling has been used as a method of preserving food for centuries. The ancient Mesopotamians, Egyptians, and Greeks all pickled their food.
Flavor profiles:
This mixed pickle salad is tangy, sweet, and savory all at once.
Serving suggestions:
Serve this salad as a side dish or as a light lunch.
Related Categories
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