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“Form college cooking by Megan Clark posted in the Rocky Mountain News.”
READY IN:
15mins
SERVES:
4
YIELD:
1 salad
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan, cover eggs with cold water.
  2. Bring to a boil and cook over medium high heat for 5 minutes.
  3. Remove pan form heat and let stand until water cools.
  4. Peel eggs and cut into 1/4 inch slices.
  5. While eggs cool, drain beans and place in a large bowl.
  6. Cut ham into 1/4 inch cubes and place into bowl.
  7. Cut tomatoes in half remove stems and seeds cut halves into 1-inch wedges and add to the bowl.
  8. Trim ends off onions, cut the white parts and about 1 inch of the green parts into thin slices and add to bowl.
  9. Tear romaine into bite size pieces and add to the bowl.
  10. Dressing:
  11. Sslowly add oil mixing briskly with a whisk or fork.
  12. Season with salt and pepper.
  13. Pour vinaigrette over salad, toss and garnish with egg.

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