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TOSSED EGG SALAD

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1 head lettuce
6 hard-cooked eggs, sliced
1 small onion, thinly sliced
and separated in rings
1/2 tsp. salt
1/4 tsp. pepper
dash of paprika
1/2 c. salad oil
1/4 tsp. vinegar
2 tsp. snipped parsley
1/4 c. grated sharp natural
Cheddar cheese

Break lettuce in bite-size pieces (about 8 cups) into
salad bowl. Alternate layers of egg and onion rings. Combine
remaining ingredients for dressing. Add to lettuce with
cheese. Toss lightly. Makes 6 servings.

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