Vegetable and Egg Salad

I love salads during the summer months. They are lite meals, and can be very quick and easy to make.

If you happen to use the food cupboard, then you likely have a lot of produce that needs to be used. Salads are a great way to use these items up, without a lot of fuss and without heating up the house too much.

If you happen to grow some of your own food, then you can utilize this gift by growing salad gardens.

This salad could be eaten with a meal, or as lunch. Why? Because the eggs make the salad more filling and give you needed protein.

Vegetable and Egg Salad:

Serves 2

2-4 hard-boiled eggs, out of the shell and sliced

lettuce, shredded

carrots, shredded

cucumber, sliced

cabbage, shredded

sunflower seeds

1.) Simply toss everything together in a bowl.

2.) Dish this up and add dressing of your choice.

I do not use dressing.


This recipe would be great served with garlic or Italian bread.


Could be next to free if you grew the food or went to the food cupboard. Otherwise, look at spending about $8.00, which will give you plenty of leftover food for other meals.

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