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
- Pick over the arugula and discard any tough stems. Rinse well and shake off excess moisture.
- Core tomatoes and cut into 1-inch cubes.
- Put all the ingredients in a salad bowl. Toss well and serve.
About 10 minutes
Dining and Cooking