#3134 - Red Onion Salad

(by Shirley McNevich)

2 red onions (sliced)
4 spring onions (chopped)
1/2 cup cider vinegar
2 tsp. canola oil OR olive oil
2 TBSP white sugar
lettuce (broken into bite sized pieces)
1 small container cherry tomatoes
fresh ground black pepper

In a bowl add cider vinegar, canola/olive oil and white sugar--stir well to mix. Taste--if too sour add a little more white sugar. If too sweet add a little more cider vinegar. Once taste is correct add sliced red onions and chopped spring onions--toss well to coat. Cover and refrigerate for 1-2 hours. When ready to serve, fill salad bowls about halfway with bite sized lettuce pieces. Spread a generous amount of the onion mixture over the lettuce. Slice cherry tomatoes into quarters and place a few in each bowl on top of the onion mixture. Top with fresh ground black pepper. Optional--add a little fresh grated Parmesan cheese to the top of each bowl.

#2682 - Quick Egg Drop Soup

(by Shirley McNevich)

4 cups chicken broth
1/2 tsp. pepper
1 tsp. salt (if necessary)
1 or 2 eggs
1 or 2 TBSP water
1 or 2 spring onions (finely chopped)

In a pot over medium heat add chicken broth, pepper and salt (if necessary)--stir/ bring to a light boil. Once boiling, in a cup add one egg and 1 TBSP water--beat with a fork. Turn heat back slightly on the broth, then stir the broth with the fork while very slowly pouring the egg mixture into the broth. You will see strands of cooked egg now in the soup. If you want the soup thicker, repeat with another egg and another 1 TBSP water. Ladle the soup into serving bowls and top each bowl of soup with some chopped spring onions.