|Pickled marinated herring in wine sauce||24 Ounce, drained, discard sauce, reserve onions, and cut tidbits in ¼ (1 Jar)|
|Spanish onion||1 Cup (16 tbs), peeled diced|
|Lemon||1 , juiced and freshly squeezed removing pulp and seeds|
|Cleaned seeded cored diced red bell pepper||1 Cup (16 tbs)|
|Cilantro||1 Cup (16 tbs), minced|
Combine all dressing ingredients and set aside. Toss all salad ingredients, including reserved onions, in a large bowl. Serve salad with dressing on the side, allowing guests to drizzle on dressing as desired. Garnish with fresh dill weed, if available. If preparing ahead of time, cover and refrigerate salad and dressing separately.
*For a tart variety try Granny Smith. For a sweeter variety try Braeburn.