Ingredients
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16 ounces romaine lettuce, chopped
8 ounces cucumber, sliced (about 1/2 English cucumber)
6 ounces carrots, shredded (about 2 medium)
1 small red onion, thinly sliced
One 13.7-ounce can baked beans, drained well
5 ounces grape tomatoes, halved
3 hard-boiled eggs, sliced
2 small avocados, cubed
1/4 teaspoon freshly ground black pepper
Salad cream, such as Heinz, for drizzling
Directions
Add the lettuce, cucumbers, carrots and onions to a large salad bowl and toss to combine. Top the salad with the beans, grape tomatoes, hard-boiled eggs and avocado. Sprinkle with the black pepper. Drizzle the salad cream onto the salad before serving.
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