Instead of buying expensive salad onions, use very thin slivers from a normal cooking onion and mix in with the other salad ingredients. This gives a mild hint of flavour, unlike salad onions which can be overpowering.
The bonus is that if you are using an onion in the accompanying meal, e.g. lasagna, just keep a small piece of it back to use in the salad, so it has then cost you effectively nothing!
By econ o'miser
Don't know what you mean by salad onions. Do you mean scallions or green onions? I've been using regular thinly sliced onions in salads for years. A trick to make them more mild is to rinse them in cold water after slicing. Removes a lot of the "strength" so that the raw onion is milder.
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