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 Information
    • Nutritional analysis per serving (4 servings)

      266 calories; 23 grams fat; 3 grams saturated fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 6 grams protein; 93 milligrams cholesterol; 61 milligrams sodium

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

4 servings

Preparation

  1. Pick over the arugula and discard any tough stems. Rinse well and shake off excess moisture.
  2. Core tomatoes and cut into 1-inch cubes.
  3. Put all the ingredients in a salad bowl. Toss well and serve.

About 10 minutes

Dining and Cooking