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🥗 Colorful Salad with Egg

360 kcal · 30 min · 4 servings

Ingredients

• Leaf lettuce (to taste, e.g. green and red oak leaf, lamb's lettuce)
• 4 Radishes (cut into thin slices)
• 100 g cooked ham
• 4 slices Hard cheese (e.g. Emmental)
• 1 Bell pepper (red and yellow)
• 1 Tomato (cut into slices)
• 150 g Salad cucumber (peeled and cut into slices)
• 1 Shallot (cut into rings)
• 1 Carrot (peeled and cut into slices)
• 2 Eggs
• Salt
• Pepper (from the mill)
• 100 ml Olive oil
• 50 ml Lemon juice (or white wine vinegar)

Instructions

1. 1. Bring water to a boil in a pot.
2. 2. Carefully place the eggs into the boiling water.
3. 3. Boil the eggs for exactly 5 minutes.
4. 4. Remove the eggs from the water immediately.
5. 5. Rinse the eggs immediately under cold water to stop the cooking process.
6. 6. Peel the cooled eggs.
7. 7. Cut the peeled eggs into four equal parts.
8. 8. Wash the lettuce leaves thoroughly with water.
9. 9. Dry the lettuce leaves well.
10. 10. Roughly tear the lettuce leaves with your hands.
11. 11. Place the torn lettuce leaves on a plate.
12. 12. Cut the ham into bite-sized pieces.
13. 13. Cut the cheese into bite-sized pieces.
14. 14. Distribute the ham and cheese pieces over the salad.
15. 15. Core the bell pepper.
16. 16. Cut the cored bell pepper into thin strips.
17. 17. Place the pepper strips along with the other ingredients on the salad.
18. 18. Season the salad to your taste with salt.
19. 19. Season the salad to your taste with freshly ground pepper.
20. 20. Drizzle the salad with olive oil.
21. 21. Add either lemon juice or white wine vinegar.

Nutrition per serving

• kcal: 360
• Protein: 18 g · Fett/Fat: 30 g · Carbs: 12 g