Marinated Three Onion Salad
|Yellow onions/Spanish onions||2 Large, peeled and thinly sliced|
|Red bermuda onion||2 Large, peeled and thinly sliced|
|Scallions||1 1⁄4 Bunch (125 gm), trimmed and thinly sliced (1 large bunch, including most of the green parts)|
|Dijon mustard||2 Teaspoon|
|Fresh lemon juice||3 Tablespoon|
|Olive oil||2 Tablespoon|
|Plain low fat yogurt||1 Cup (16 tbs)|
|Finely chopped fresh dill||1⁄3 Cup (5.33 tbs)|
|Black pepper||To Taste|
Separate the red and yellow onion slices into rings and place them in a large bowl.
Cover with boiling water and 2 tablespoons of salt.
Allow them to stand for about 10 minutes, or until wilted.
Drain and blot them well on paper towels.
Rinse and dry the bowl.
In the bowl, combine the mustard and lemon juice, then whisk in the olive oil and yogurt.
Add the sugar, dill, and pepper.
Stir in the onions and scallions.
Mix well and refrigerate for at least an hour.
The flavor improves as the salad sits.