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
  • 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 Information
    • Nutritional analysis per serving (8 servings)

      231 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 4 grams protein; 46 milligrams cholesterol; 218 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 servings

Preparation

  1. Roughly chop romaine lettuce. Remove tough stems from arugula and roughly chop. Stem and quarter tomatoes. Seed and cut pepper into 1/4-inch dice. Peel avocados and cut into 1/4-inch dice. Place these, with onions and olives, in a large bowl. Set hard-cooked eggs aside.
  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.

20 minutes

Dining and Cooking