Egg and Lettuce Salad (Salata od Jajeta i Zelene Salate)

Keeping it simple again when it comes to a nice healthy salad. When I last visited Café Klarisa in Old Dubrovnik, the menu had many salads listed and some were just plain lettuce and tomato and you added whatever else you like to the mixture, meats, cheeses, seafood, vegetables, spices, etc. This was a salad suggested to me by my server, Goran, who said that if I planned on walking through Old Town, then a light lunch is best on such a hot day. He was 100% correct! The recipe was so simple, I duplicated it here. I often serve this with a regular meal or a quick light lunch with some rolls and butter or fresh baked bread. Sometimes the best meals are the simplest and this has become a staple in my house.

INGREDIENTS:

1 small head iceberg lettuce outer leaves removed and discarded and the rest chopped
4 hard boiled eggs peeled and chopped
White distilled vinegar 
Olive oil
1 teaspoon Vegeta or Mrs. Dash Original Blend (Optional)
Salt and pepper to taste

PREPARATION:

Wash the head of lettuce thoroughly and cut the core out. Discard any of the outer leaves if they are damaged or wilted. Then cut the rest of the head into wedges and then chop the wedges into pieces. Boil 4 eggs until hard and let them cool. (Do this before you start to prep the lettuce.) Put the lettuce into a salad bowl and drizzle with the vinegar and olive oil. Mix thoroughly. In the meantime, chop the hard boiled eggs as if you are going to make egg salad. Put this in with the lettuce next. Add the Vegeta, salt and pepper and mix thoroughly.
Chill for 30 minutes before serving. If you like, you can lay out dishes of crumbled bacon, sliced salami strips, cooked or canned baby shrimp, diced chicken breast, or small cubes of ham and cheeses for your guests to add to their portion.