Riviera Onion Salad
|Green olives||8 , pitted|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Hot water||5 Tablespoon|
|Garlic salt||1⁄4 Teaspoon|
|Prepared mustard||2 Teaspoon|
Peel and thinly slice the onions.
Remove the cores, pith and seeds from the peppers and cut into thin strips.
Blanch the onion slices and pepper strips in boiling water for 3 minutes.
Drain well and leave to cool.
Peel and slice the tomatoes.
Hard-cook the eggs.
Cool, then shell and quarter.
Halve the olives.
Arrange the onions and peppers in a bowl.
Add the tomato slices and olive halves, and lay the egg quarters on top.
Mix together the vinegar, oil, hot water, salt, garlic salt and mustard.
Pour over the salad and chill for 20 minutes before serving.