Winter Salad
Published November 10, 1981
- Total Time
- 15 minutes, plus several hours' refrigeration
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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 analysis per serving
16 grams carbs; 81 milligrams cholesterol; 245 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 18 grams fat; 3 grams fiber; 715 milligrams sodium; 6 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil onion slices in milk and water until tender. Drain and chill onions.
- Step 2
Chop eggs and mix with mustard, salt, pepper and sugar. Stir in oil, blending well. Stir in vinegar.
- Step 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.
Private Notes