**Pickled Onion Kale Salad

Dressing
8 Tablespoons rice vinegar
8 Tablespoons Honey
4 Tablespoon Olive Oil
4 Pinches of salt and pepper

Salad
6 cups Kale ( washed, massages in oil)
1.5 lb Cooked grilled chicken
1 cup diced grapes
1/2-1 cup Parmasean Cheese
1/2 cup dried Cranberries (optional)
1 cup pickled red onions

Pickled Onions

Ingredients

• ½ cup apple cider vinegar
• ½ cup red wine vinegar
• 1 tablespoons maple syrup or sweetener
• 1 teaspoon black peppercorns
• 1 teaspoon sea salt
• 2 red onions cut in half and sliced thin

Instructions

• In a medium saucepan bring vinegars, maple syrup, peppercorns and sea salt to a boil. 
• Add onions and return to a boil. Remove from heat and transfer to a bowl. 
• Cover and allow to cool completely. Keep in an airtight container in the refrigerator for up to two weeks.
  Other Variations for Quick Pickled Onions
  

  • Add in the zest and juice from three limes and 1 teaspoon cumin seeds.
  • Add the juice of 1 orange.
  • For a different twist, use white vinegar, 1 cinnamon stick, 3 whole cloves, 1 bay leaf and a pinch of red pepper flakes.