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
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Nutritional Information
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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
- 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.
- 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