Raw Red Onions

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Raw Red Onions
Red onions can add a critical zip to green salads and sandwiches and are often served raw because of their gorgeous color, which fades when cooked. Still, they have a pungent taste that can linger for hours or even days, and some people suffer indigestion or heartburn after eating them.

Instead, try: Watered-down red onions. Soaking slices of the onion in a bowl of cold water for 10 minutes before adding them to a dish will significantly lessen their bite. Or use scallions instead—they give dishes a subtly sharp note but aren't as strong.

Get the recipe: Everyday Green Chopped Salad