Arugula, Egg and Tomato Salad
- Total Time
- About 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound arugula
- 4ripe plum tomatoes
- 2hard-boiled eggs, peeled and quartered
- 1medium-size red onion, cut into thin slices
- 2teaspoons finely chopped garlic
- 2tablespoons red-wine vinegar
- 6tablespoons olive oil
- 4tablespoons coarsely chopped parsley
- Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
260 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 6 grams protein; 531 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick over the arugula and discard any tough stems. Rinse well and shake off excess moisture.
- Step 2
Core tomatoes and cut into 1-inch cubes.
- Step 3
Put all the ingredients in a salad bowl. Toss well and serve.
Private Notes
Comments
Helpful to briefly marinate all ingredients except for the arugula and egg in the prepared dressing, five to ten minutes, before adding to the greens. Drizzle the last of the dressing directly over the egg quarters, and add them atop the dressed and plated salad. Much more attractive.
Helpful to briefly marinate all ingredients except for the arugula and egg in the prepared dressing, five to ten minutes, before adding to the greens. Drizzle the last of the dressing directly over the egg quarters, and add them atop the dressed and plated salad. Much more attractive.