5 oz (150 g) thinly sliced ham
6 cups (1.5 L) torn mixed salad greens
1 cup (250 ml) thinly sliced cucumber
1 cup (250 ml) grated peeled carrot
4 hard-cooked eggs cut into wedges
1/2 cup (125 ml) shredded swiss cheese
1/3 cup (75 ml) extra-virgin olive oil
1/4 cup (50 ml) red wine vinegar
2 tbsp (25 ml) minced fresh chives or green onions
1 tbsp (15 ml) dijon mustard
1/4 tsp (1 ml) each salt and pepper
In large bowl, whisk together olive oil, red wine vinegar, minced fresh chives, Dijon mustard, salt and pepper.
Roll up ham slices; cut into matchstick-size strips.
Add ham strips, mixed salad greens, sliced cucumber and grated carrot to dressing; toss to coat well.
Garnish salad with wedges of eggs. Sprinkle with shredded Swiss cheese.
Tip: To hard-cook eggs, place in single layer in saucepan; pour in enough cold water to come about 1 inch (2.5 cm) over eggs. Cover and bring to boil over high heat. Remove pan from heat; let stand for 20 to 25 minutes. Drain. Chill.