Serves 4

• 1/4 cup cider or white wine vinegar
• 2 tsp sugar
• 4 cups purslane, washed and patted dry
• Salt and freshly ground black pepper to taste
• 1 tbs finely chopped red onion (optional)

1. In a large bowl, mix the vinegar with sugar, whisking until the sugar dissolves. Add the purslane to the bowl and toss to coat. Season with salt and pepper to taste and toss again.
2. Cover and refrigerate for at least 15 minutes and up to an hour. Sprinkle with red onions and serve.

Calories: 29; Protein: 1g; Carbohydrates: 6g; Fat: 0g; Cholesterol: 0mg; Sodium: 73g; Dietary fiber: 1g