Source : Hector Rodriguez tour 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.
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.
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|Serving Size: 1 Serving (75g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 95 (68%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 285.1mg||88 %|
|Sodium 125.2mg||4 %|
|Potassium 87.9mg||2 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1g|
|Protein 9.5g||14 %|
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Calories per serving: 139
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