This light and tangy salad is a great summer salad. It can also be served on top of grilled tuna steaks or with baked tortilla chips.

In a small bowl, combine the onions, vinegar, oil and sugar. Stir to mix evenly. Cover and refrigerate until well chilled, about 60 minutes. Just before serving, stir in the cilantro and sprinkle with lime juice. Serve mounded on a leaf of lettuce.

• 2 large red onions, thinly sliced (about 2 cups)
• 4 spring (green) onions with tops, chopped
• 1/2 cup cider vinegar
• 2 teaspoons olive oil
• 2 tablespoons sugar
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 4 lettuce leaves