Winter Salad

• 4 large Bermuda or Spanish onions, sliced
• 2 cups milk
• 2 cups water
• 4 hard-cooked eggs, chopped
• 2 teaspoons Dijon mustard
• Salt and freshly ground black pepper to taste
• 1 teaspoon sugar
• 1/2 cup olive oil
• 1/4 cup cider vinegar
• 2 small bunches celery, diced
• 4 large beets, cooked, peeled and thinly sliced

1. Boil onion slices in milk and water until tender.
2. Drain and chill onions.
3. Chop eggs and mix with mustard, salt, pepper and sugar.
4. Stir in oil, blending well.
5. Stir in vinegar.
6. Toss the onions with celery and beets; spoon dressing over and mix gently.
7. Let stand for several hours in the refrigerator.

bermuda, milk, water, eggs, mustard, salt, sugar, olive oil, cider vinegar, celery, beets

Taken from cooking.nytimes.com/recipes/5775 (may not work)