Sunday, July 12, 2009


2 large eggs
2 hearts of romaine lettuce (or other lettuce) cut into thick shreds
1 can (1 lb) chickpeas, rinsed and drained
1 med cucumber, sliced
2 tomatoes, cut into wedges
1 cup shredded Cheddar cheese
4-oz fully cooked ham cut into strips
Your favorite salad dressing

Put eggs in a small saucepan with enough water to cover them. Bring to a boil, lower heat to simmer and simmer for 1 minute. Remove the saucepan from the heat, cover and let stand for 10 minutes. Drain eggs, rinse with cold water, and peel. Cut peeled eggs into wedges.

In a large salad bowl, put the romaine lettuce. Top with the chickpeas, cucumber, tomatoes, cheese, and ham. Add the egg wedges and your favorite dressing.

Yield: 4 servings.

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