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Kitchen sink salad





1 medium head of romaine lettuce, chopped small

1 kirby cucumber, chopped small

1 bell pepper, any color, chopped small

1 cup cooked/canned chickpeas

1 cup cherry or grape tomatoes

1 hard boiled egg, sliced (see recipe below)

1 can of Italian tuna in oil, drained

1 cup Mary’s Gone Crackers, crushed

3 tablespoons better balsamic vinegar

3 tablespoons extra virgin olive oil

1 teaspoon kosher salt

Fresh crushed black pepper



Put your lettuce, cucumbers, peppers, chickpeas, tomatoes, egg, tuna and crackers in a bowl. Drizzle your balsamic and oil, and sprinkle with your salt and pepper. Take a large spoon and working slowly, thoroughly mix the salad well.


Plan ahead:

The vegetables can be chopped the day before and stored together. But the egg, tuna, and crackers should be stored separately in zippered bags. Mix ingredients together and dress right before serving. The dressed salad will last only a few hours, because the crackers get soggy.


Perfect Hard-boiled Eggs


3 eggs

1 quart cold water


In a small pot place the eggs and water over medium flame.  Once it boils, count ten minutes exactly. Drain the hot water and run the eggs under really cold running water  for 5 minutes. Or alternatively, place the eggs in an ice bath for the same amount of time. Peel the eggs immediately and store in a container lined with paper towel for up to 2 days.

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