Ensalada Criolla

1 Spanish onion, sliced very thin
1 tomato, cut into eighths
2 red bell pepper, sliced thinly
2 carrots, peeled, grated finely
1 head iceberg or romaine lettuce, chopped
3 hard boiled eggs
1/2 cup olive oil
1/4 cup red wine vinegar
Salt and freshly ground black pepper, to taste

Arrange everything on a large platter. Toss with oil, vinegar, and season with salt and pepper.

Source: Michelle Bernstein