1/4 medium red onion, thinly sliced
1 1/2 tablespoons sherry vinegar or balsamic
Kosher salt and freshly ground black pepper
1 teaspoon mustard
1/2 cup rinsed and drained canned chickpeas (optional)
1 large bunch fresh salad greens, rinsed, spun and torn into bite-size pieces
1/4 cup extra-virgin olive oil
STIR together in a large salad bowl the onion, the vinegar, 1/4 teaspoon salt and pepper, and the mustard. Toss in the chickpeas, if using.
LET stand for about 15 minutes.
ADD the salad greens to the bowl when ready to serve, and drizzle with olive oil. Toss, taste and adjust seasoning, if desired.
April Hamilton has always said, "Cooking is fun!" She shares her easy, practical recipes for delicious food through her cooking classes for kids and families. April's husband and three daughters help with testing and tasting in their Charleston kitchen. April would love to hear from you: Email aprilskitchencoun...@gmail.com.