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Onion Salad With Cold Meat Recipe
|Bermuda onions||1 Large (2 Medium)|
|Cold cooked ham/Pork||1 1⁄2 Cup (24 tbs), shredded|
|Cider vinegar/Wine vinegar||3 Tablespoon|
|Parsley||2 Tablespoon, finely chopped|
|Olive oil||2 Tablespoon|
|Chicory salad||1 Cup (16 tbs)|
|Hard boiled eggs||2|
Calories 275 Calories from Fat 134
% Daily Value*
Total Fat 15 g23.1%
Saturated Fat 3.4 g17%
Trans Fat 0 g
Cholesterol 120.9 mg
Sodium 162.8 mg6.8%
Total Carbohydrates 13 g4.4%
Dietary Fiber 4.2 g16.9%
Sugars 5.8 g
Protein 24 g47.6%
Vitamin A 198.7% Vitamin C 59%
Calcium 7.9% Iron 10.2%
*Based on a 2000 Calorie diet
1 Shred the pressed, cooked meat as neatly as possible.
2 Trim and peel the onion.
3 Cut lengthwise into quarters and then shred each quarter thinly.
4 In a bowl, mix the onion with the meat.
5 Sprinkle with 3 tbsp good quality vinegar.
6 Season with salt and freshly ground pepper.
7 Stir and let stand for 5 minutes.
8 Sprinkle with approximately 1/4 cup olive oil and the parsley.
9 Serve at once on individual serving dishes.