From “College Cooking,” by Megan Carle and Jill Carle, serves 4.
Ingredients
2 eggs
15-ounce can cannellini beans
1/2 pound thick-sliced ham
2 tomatoes
2 green onions
1 head romaine lettuce
1 clove garlic
1 tablespoon white-wine vinegar
3 tablespoons olive oil
Salt and pepper to taste
Directions
In a small saucepan, cover eggs with cold water. Bring to a boil and cook over medium-high heat for 5 minutes. Remove pan from heat and let stand until water cools; then peel the eggs and cut into 1/4-inch-thick slices.
While eggs cool, drain beans; place in a large bowl. Cut ham into 1/4-inch cubes and place in the bowl.
Cut tomatoes in half; remove stems and seeds. Cut the halves into 1-inch wedges and place in the bowl.
Trim ends off onions; cut the white parts and about 1 inch of the green parts into thin slices; add to bowl.
Tear romaine into bite-size pieces and add to the bowl.
To make dressing, peel and finely chop garlic and place it in a small bowl with the vinegar. Slowly add oil, mixing briskly with a whisk or fork. Season with salt and pepper.
Pour vinaigrette over salad; toss and garnish with egg.
Nutritional analysis per serving: 356 calories, 20 grams fat, 26 grams carbohydrates, 21 grams protein, 138 milligrams cholesterol, 1,026 milligrams sodium, 8 grams dietary fiber, 48 percent of calories from fat.
