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Ingredients
1 medium head romaine lettuce
1 large bunch arugula
¾ pound ripe cherry tomatoes
1 large yellow bell pepper
2 small avocados
½ cup minced red onion
⅔ cup olives, like calamata, pitted and quartered
2 hard-cooked eggs
FOR THE DRESSING
7 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
Nutritional analysis per serving (8 servings)
13 grams carbs; 37 milligrams cholesterol; 238 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 6 grams fiber; 617 milligrams sodium; 5 grams protein; 4 grams sugar
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
Roughly chop romaine lettuce. Remove tough stems from arugula and roughly chop. Stem and quarter tomatoes. Seed and cut pepper into ¼-inch dice. Peel avocados and cut into ¼-inch dice. Place these, with onions and olives, in a large bowl. Set hard-cooked eggs aside.
- Step 2
In a separate, smaller bowl, mix ingredients for dressing together. Fifteen minutes before serving, add the dressing to the bowl of salad, tossing well, so that dressing can be absorbed. Press eggs through a sieve and sprinkle over salad. Serve.
Private Notes
Comments
Yum! This salad is perfectly balanced. A really good addition to the regular rotation.