Winter Salad

Ingredients

• 4 large Bermuda or Spanish onions, sliced
• 2 cups milk
• 2 cups water
• 4 hard-cooked eggs, chopped
• 2 teaspoons Dijon mustard
• Salt and freshly ground black pepper to taste
• 1 teaspoon sugar
• ½ cup olive oil
• ¼ cup cider vinegar
• 2 small bunches celery, diced
• 4 large beets, cooked, peeled and thinly sliced

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    338 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 9 grams protein; 132 milligrams cholesterol; 452 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Boil onion slices in milk and water until tender. Drain and chill onions.
2. Chop eggs and mix with mustard, salt, pepper and sugar. Stir in oil, blending well. Stir in vinegar.
3. Toss the onions with celery and beets; spoon dressing over and mix gently. Let stand for several hours in the refrigerator.

• Carry to party in tightly covered container along with a salad bowl, preferably glass.