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Red All Over Salad

Red All Over Salad

In the Red All Over Salad, pickled onions add a tangy flavor that compliments the sweetness of apple and tomatoes. Pickles on salad? Yes please! (Serves 4)



  • 1 head red leaf lettuce, washed and chopped into bite-size pieces
  • Baby spinach, rinsed
  • Red onion, peeled and sliced into thin matchstick pieces
  • 1 lb cherry tomatoes sliced in half
  • ½ apple, sliced thin
  • Lemon, halved
  • Fresh sourdough croutons (Optional)
  • (Feel free to add any cheese, nuts or whatever other toppings you like!)

Pickling Liquid

  • Red wine vinegar, about 8 oz
  • 1 tbsp salt
  • ½ c. sugar
  • 1 tbsp premade pickling spice (Optional)


  • 4 oz apple cider vinegar (best) or white wine vinegar
  • ½ apple, peeled and chopped
  • 1 tsp ginger powder (optional)
  • 1 tbsp dijon mustard
  • Pinch salt and pepper
  • 1 tsp honey or sugar
  • 8 oz olive oil


  • Fresh sourdough bread, sliced into thin medallions
  • ½ tsp salt
  • Olive oil, for drizzling


  1. Start by prepping your vegetables, then assembling the pickling liquid. 
  2. In a ziplock bag, add red wine vinegar, salt, and sugar. Stir the pickling liquid until the sugar is dissolved (You can heat the liquid in a small saucepan to take less time), and then drop the red onion into the pickling liquid, remove as much air as possible, and seal the bag. Set aside.
  3. To make the dressing, combine vinegar, apple, ginger powder (if using), dijon mustard, salt & pepper, and honey or sugar in a blender. Blend thoroughly, about 30 seconds. 
  4. Slow the blender to the lowest speed and drizzle in the oil slowly, a little bit at a time, until the oil is gone and the dressing has emulsified (this means when it’s all blended together and doesn’t break apart). Add more sugar if you like a sweeter dressing, or a pinch more vinegar if you like a more tart dressing.
  5. Add red leaf lettuce, baby spinach, cherry tomatoes, and apple in a mixing bowl. 
  6. Give a brief toss with a couple of spoonfuls of the dressing and a squeeze of lemon juice.
  7. Drizzle a pinch more dressing over the salad, and finish with as many of the pickled red onions as you like!

Croutons (optional)

  1. Slice sourdough bread into thin medallions.
  2. Assemble onto a greased baking sheet, drizzle with olive oil and sprinkle with salt.
  3. Bake at 350-degrees for about 7 minutes or until crisp.