Salads ›
Iceberg Lettuce with Cucumber, Ham, Cheese and Egg on Yogurt Garlic Dressing
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 6 mins |
| Total Time | 26 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 0.5 ½ head iceberg lettuce
- 0.5 ½ cucumber (s)
- 2 egg (s), soft as wax
- 2 slices cooked ham
- 2 slices Edam cheese
- 1 bunch chives
- 4 tablespoon natural yogurt
- 1 large clove garlic
- 2 tablespoon lemon juice
- 1 tablespoon agave syrup
- 1 pinch herbal salt
- 1 pinch pepper
Print Recipe
Pin Recipe Instructions
- Clean the lettuce, wash it well and chop it into bite-sized pieces. Peel the cucumber and slice it, cut the ham and cheese into narrow strips. Wash the chives, cut finely with scissors. Boil and peel the eggs until they are waxy.
- Mix the lettuce and cucumber in a bowl.
- For the salad sauce, mix yogurt with crushed garlic, lemon juice, agave syrup, herb salt and pepper well and season to taste, sprinkle with chives.
- Pour the salad sauce over the salad and mix well. Finally, add the ham, cheese and eggs cut into quarters.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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