Romaine Ham and Egg Salad

Elevate your salad game with this vibrant Romaine Ham and Egg Salad, a perfect harmony of fresh, savory, and tangy flavors. Crisp romaine lettuce serves as the foundation for tender strips of hearty ham, soft-boiled eggs with luscious yolks, and a medley of cherry tomatoes, cucumber slices, and red onion to add a burst of color and crunch. The salad is brought to life with a homemade Dijon mustard vinaigrette, delicately balanced with honey and white wine vinegar for a hint of sweetness and tang. Ready in just 15 minutes of prep and 8 minutes of cooking, this wholesome dish is perfect for a quick lunch, light dinner, or even a crowd-pleasing brunch centerpiece. Serve it solo or pair it with crusty bread for an irresistible meal. Keywords: romaine salad, ham and egg, Dijon vinaigrette, quick salad recipe, fresh salad ideas.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:8 mins

Total Time:23 mins

Servings: 4

Ingredients

• 2 hearts romaine lettuce
• 200 grams ham
• 4 large eggs
• 200 grams cherry tomatoes
• 1 medium cucumber
• 0.5 medium red onion
• 3 tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 0.5 teaspoon sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

Bring a medium saucepan of water to a boil over medium-high heat. Gently add the eggs and cook for 7 minutes for soft-boiled yolks or 9 minutes for fully set yolks.

Step 2

While the eggs are cooking, prepare an ice bath by filling a medium bowl with ice and water.

Step 3

Once the eggs are cooked, transfer them to the ice bath to cool for about 5 minutes. Peel the eggs and set them aside.

Step 4

Chop the romaine lettuce into bite-sized pieces and transfer to a large salad bowl.

Step 5

Slice the ham into thin strips or small cubes, depending on your preference. Add to the salad bowl.

Step 6

Halve the cherry tomatoes, slice the cucumber into thin rounds, and thinly slice the red onion. Add all of them to the salad bowl.

Step 7

In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, sea salt, and black pepper to create the dressing.

Step 8

Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.

Step 9

Cut the peeled eggs in half and arrange them on top of the salad.

Step 10

Serve immediately as a standalone dish or with crusty bread on the side.

Nutrition Facts

Serving size	2140.6 grams (2140.6g)

Amount per serving	% Daily Value*
Calories	1213

Total Fat 76.30g	98%
Saturated Fat 14.90g	75%
Polyunsaturated Fat 5.00g
Cholesterol 764mg	255%
Sodium 2839mg	123%
Total Carbohydrate 90.30g	33%
Dietary Fiber 24.00g	86%
Total Sugars 29.50g
Protein 56.30g	113%

Vitamin D 172IU	860%
Calcium 650mg	50%
Iron 17mg	93%
Potassium 4108mg	87%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 17.7%

Carbs: 28.4%