Arugula, Egg and Tomato Salad
Published July 23, 1991
- Total Time
- About 10 minutes
- Rating
- Comments
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Ingredients
¾ pound arugula
4 ripe plum tomatoes
2 hard-boiled eggs, peeled and quartered
1 medium-size red onion, cut into thin slices
2 teaspoons finely chopped garlic
2 tablespoons red-wine vinegar
6 tablespoons olive oil
4 tablespoons coarsely chopped parsley
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
9 grams carbs; 75 milligrams cholesterol; 260 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 23 grams fat; 3 grams fiber; 531 milligrams sodium; 6 grams protein; 5 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
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.