Egg and Onion Salad Recipe
1 head of lettuce (washed and torn into pieces)
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
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.Serve Cold.