Vegetarian Chef’s Salad

1. To make the hard-boiled eggs, place eggs in a small pot. Cover with cold water and add the vinegar (this makes peeling much easier). Bring to a boil over high heat. As soon as the water starts boiling, remove pot from heat, cover and set a kitchen timer for 18 minutes. When the time is up, run the eggs under cold water until cool to the touch. Peel and chop; set aside.

2. Divide the lettuce among dinner plates or bowls. Divide the cucumbers, radishes, chickpeas, cauliflower, egg and sunflower seeds evenly among the two plates or bowls. Top each salad with vinaigrette dressing and toss; season with salt and pepper. Serve immediately.

Note: See my blog for a recipe for Homemade Vinaigrette Dressing.