Pickled Red Onions:
In a small saucepan, bring the vinegar and sugar to a boil.
Once the sugar has dissolved, turn off the heat and add the onion.
Let rest until the onion has softened a bit and begins to turn purple, about 30 minutes.
Refrigerate. These may be made several days in advance and will last a month in your refrigerator.
Place salad ingredients into a large salad bowl.
Whisk dressing ingredients together until they are smoothly combined.
Sprinkle pickled onions onto the salad, add dressing and toss well.
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