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At a Glance
Prep Time : 10min
Cook Time : 30min
Course : Appetizer, Dinner, Entree, Lunch, Main Course, Salad, Side Dish
Special : Caffeine-Free, Easy, Few Ingredients, Make Ahead
Type of Prep : Assemble
Cuisine : Caribbean, Latin, Spanish
Occasion : Easter, Family Dinner, Spring, Summer
 
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Egg and Onion Salad Recipe ( Ensalada de Huevos y Cebolla)

From Hector Rodriguez,
Your Guide to Latin Caribbean Food.
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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:

1. Toss the torn lettuce with the vinaigrette dressing in a mixing bowl.

2. 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.

3.Chill in the refrigerator.Serve Cold. Serves: 6 Servings.

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