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Riviera Onion Salad

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Ingredients
  Onions 4
  Pepper red 1
  Green pepper 1
  Tomatoes 4
  Eggs 2
  Green olives 8 , pitted
  Wine vinegar 1⁄4 Cup (4 tbs)
  Oil 1⁄4 Cup (4 tbs)
  Hot water 5 Tablespoon
  Salt 1⁄2 Teaspoon
  Garlic salt 1⁄4 Teaspoon
  Prepared mustard 2 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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4.303845
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 267 Calories from Fat 158

% Daily Value*

Total Fat 18 g27.6%

Saturated Fat 2.8 g13.8%

Trans Fat 0 g

Cholesterol 105.7 mg35.2%

Sodium 444.8 mg18.5%

Total Carbohydrates 22 g7.4%

Dietary Fiber 5.4 g21.7%

Sugars 11.5 g

Protein 6 g13%

Vitamin A 45.6% Vitamin C 160.6%

Calcium 7.1% Iron 8%

*Based on a 2000 Calorie diet

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Riviera Onion Salad Recipe