Ensalada de Huevos y Cebolla
Egg and Onion Salad
Source : Hector Rodriguez, Your About.com Guide To Latin Caribbean Food
This Layered Egg and Onion Salad recipe is a light salad made with
lettuce, onions, eggs, and asparagus, which is dressed with vinaigrette
and parmesan cheese.
Serve the egg and onion salad for lunch, before special meals, or during
hot spells when you feel like a cool light dish.
Ingredients:
1 head of lettuce (washed and torn into pieces)
Vinaigrette dressing
4 medium Spanish onions (sliced in rings)
8 hard boiled eggs (sliced in ovals)
1 bunch asparagus tips (blanched)
1/3 cup grated parmesan cheese
Preparation:
Toss the torn lettuce with the vinaigrette dressing in a mixing bowl.
In a separate salad bowl, alternate layers of the lettuce, onion, eggs,
asparagus tips, and parmesan cheese.
If you prefer, you may add vinaigrette dressing in between the layers, too.
Chill in the refrigerator.
Serve Cold.
6 Servings.
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