It makes every bite pop.
Jenny Huang
I really, truly love salad.
My family eats hearty salads for dinner at least once a week (more frequently in the summer).
Photo:Jenny Huang
And its my go-to lunchtime meal.
One thing I started doing was making clean-up-after-dinner salads that I bring to work for lunch.
And one of my favorite salad toppers came out of this processpickled vegetables.
I was cleaning up after taco night, so making taco salad was the obvious move.
The leftover shredded cheese went in there too.
Then, I looked at thepickled onions.
Well, duh, those would be good in there too!
Every bite was packed with flavor, and those pickled onions gave my salad extra zing.
Imake pickled onionsevery week or two, usually when we havetacosorfalafelfor dinner.
So why hadnt I been doing this for every salad?
Its not like I hadnt had pepperoncini in salads beforeor olives for that matter.
No matter which pickled vegetable I reach for, I know my salad will never be sad again.
