tomato, egg, and cucumber salad


  • 4 large eggs, hardboiled and sliced
  • ½ c balsamic vinegar
  • 4 t oil
  • 2 pints cherry tomatoes, halved
  • 2 large cucumbers, thinly sliced
  • ½ head lettuce separated into leaves
  • Salt and pepper to taste


Place eggs in a saucepan and cover with cold water. Set on medium heat and bring to a boil. Cover and keep at a low boil 2 minutes. Shut heat, but leave eggs in pan and covered for 13 more minutes. Then rinse eggs under cold water. Refrigerate eggs for ½ hour as they will peel easier this way. Combine oil and vinegar. Place the lettuce leaves down and then add the tomatoes and cucumbers to the plates. Sprinkle with salt and pepper and then pour over the dressing. Finally place the egg slices on top of each plate. Makes 4 servings.

Nutrition: 190 calories per serving

Source: 400 Calories or Less


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