Tossed Egg Salad

This is a fresh, simple salad from the Better Homes & Gardens red plaid 1968 cookbook.  It would be just as good and more colorful with some romaine and spinach instead of head lettuce.  We liked the easy-to-make dressing - I would think any favorite vinegar would be good.  If you use white vinegar, be sure to buy "all natural" vinegar.
Our really fresh farm eggs didn't slice as well as older eggs, but they tasted wonderful.

                             Tossed Egg Salad

  1          head  lettuce

  6          large  eggs -- hard cooked, sliced

  1          small  onion -- thinly sliced and separated into rings

     1/2   teaspoon  salt

     1/4   teaspoon  pepper

              dash  paprika

     1/2   cup  olive oil -- or salad oil

     1/2   cup  vinegar

  2          teaspoons  worcestershire sauce

  2          tablespoons  parsley -- snipped

     1/4   cup  cheddar cheese -- grated

 Break lettuce into bite-sized pieces (about 8 cups) into salad bowl.  Alternate layers of egg and onion rings.

Combine remaining ingredients except cheese for dressing.  Add to lettuce with cheese; toss lightly.

6 servings.