You can eat this hearty salad with crusty bread (dipped in a little olive oil) or you can stuff the salad into a crusty roll and eat it as a sandwich.

1 cup canned cannellini beans—rinsed and drained
1 ham slice—finely chopped
2 tomatoes—diced
2 eggs—hardboiled and sliced
1 scallion (spring onion)—thinly sliced
3 cups roughly torn romaine (Cos) lettuce
¼ green pepper (capsicum)—diced
4 mushrooms—thinly sliced
3 tablespoons of Italian vinaigrette

PLACE all ingredients, except the dressing, in a salad bowl. POUR the dressing over the salad and toss gently to combine just before serving.