Clean onions well and cut off small root section, leaving as much white as possible. Trim green tops so there is about 2 inches green remaining and each onion is about 5 inches long. Fill large skillet with water and bring to boil. Arrange onions flat in water and simmer gently for 2 to 3 minutes; drain well and refresh under cold running water. Pat dry with paper towels and arrange on large serving dish or on individual plates. (DRESSING): In small bowl, combine lemon juice, vinegar, mustard, salt and pepper; whisk in oil gradually. Taste and adjust seasoning if necessary. Pour over green onions and refrigerate until serving time. Separate egg whites from yolks. Chop whites and press yolks through a sieve. At serving time, garnish onions with rows of chopped whites, a sprinkle of yolks and parsley. Makes 6 servings. Typed in MMFormat by cjhartlin,firstname.lastname@example.org Source: The Canadian Living Entertaining Cookbook Special. Posted to MM-Recipes Digest V4 #10 by email@example.com on Mar 28, 1999
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|Serving Size: 1 Serving (340g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 21 (18%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 62mg||19 %|
|Sodium 65.2mg||2 %|
|Potassium 798.2mg||21 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 14g|
|Protein 7.2g||10 %|
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Calories per serving: 117
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