| 3 to 4 | Thinley sliced Vidalia onions |
MARINADE:
| 1 | C | Sugar (I use less) |
| 1/2 | C | Cider vinegar |
| 2 | C | Water |
DRESSING:
| 1/2 | C | Low fat or fat free mayonnaise |
| 1 | tsp | Celery salt |
Marinate onions in marinade for at least 2 hours in refrigerator.
Drain well and mix with dressing. Serve as an hors d'oeuvre on crackers or as a substitute for coleslaw.
Keeps well for 24 to 48 hours.