Iceberg Salad

Ingredients

 * 2 eggs
 * ½ head iceberg lettuce, julienned
 * ½ yellow bell pepper, thinly sliced
 * ½ green bell pepper, thinly sliced
 * 1 red bell pepper, thinly sliced
 * 1 (15 ounce) can sliced pickled beets, julienned
 * 1 small cucumber, shredded
 * 2 large carrots, shredded
 * 8 tablespoons Thousand Island dressing

Directions

 * 1) Place eggs in a saucepan, and cover completely with cold water.
 * 2) Bring water to a boil.
 * 3) Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
 * 4) Remove from hot water, and cool.
 * 5) Peel and chop.
 * 6) Combine the lettuce, bell peppers, beets, egg, cucumber and carrots in a large bowl, or in individual bowls.
 * 7) Toss, and serve the dressing on the side.