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.
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Recipe Information
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
Instructions
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.
While the eggs are cooking, prepare an ice bath by filling a medium bowl with ice and water.
Once the eggs are cooked, transfer them to the ice bath to cool for about 5 minutes. Peel the eggs and set them aside.
Chop the romaine lettuce into bite-sized pieces and transfer to a large salad bowl.
Slice the ham into thin strips or small cubes, depending on your preference. Add to the salad bowl.
Halve the cherry tomatoes, slice the cucumber into thin rounds, and thinly slice the red onion. Add all of them to the salad bowl.
In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, sea salt, and black pepper to create the dressing.
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
Cut the peeled eggs in half and arrange them on top of the salad.
Serve immediately as a standalone dish or with crusty bread on the side.
Nutrition Facts
Calories |
1213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 2839 mg | 123% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 29.5 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 650 mg | 50% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4108 mg | 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.
