Submitted by: Helen Bagge
Prep Time: 20 Minutes
Cook Time: 0 Seconds
This is easy to make, healthy, delicious, and will fill you up.
First, boil the eggs: put two eggs in a pot with just enough water to cover them, and turn the heat up to high. Set the timer for 5 minutes, and at the end of 5 minutes, the eggs should be boiling softly. When they are boiling softy, you can turn the heat down to low-medium and then re-set the timer for another 10-15 minutes depending on how much you like to boil them. While the eggs boil, you can be making the rest of the salad.
Rinse and dry the heart of romaine. Chop it into bite-sized pieces. Drain the cans of kidney beans and green peas. Add them to the chopped romaine. Add the sunflower seeds. (You could toast the sunflower seeds first if you like.) Slice the tomatoes to the size you like and add them to the salad. Wash the carrot, peel it, and then grate it into the salad.
At this point, hopefully the eggs are done. Pour out the boiling water. You can let the cold water from the sink flow over the eggs while peeling them if you want to have an easier time peeling off the shell. Then just chop them into a few rounds and add to the salad.