Egg Salad

Prepare all your vegetables – rinse and drain.
Thinly slice your cabbage and lettuce; cut the tomatoes and
cucumber into little cubes; grate the carrots or cut them
into little cubes.
Add everything inside a bowl except the eggs and the
cream, then cover it with a plastic wrap or tight-fitting lid
and place it in the fridge for at least 1 hour.
Remove it from the refrigerator once you are ready to eat
and mix it up. Arrange the boiled eggs over the salad. Serve
with the classic Heinz salad dressing, or use the recipe
above.
This salad will serve 5 people as a main meal and up to 8 or
10 as a side meal.