fbpx

1008p140-tuna-arugula-egg-salad-m

Ingredients

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 6 cups loosely packed baby arugula
  • 1 cup halved cherry tomatoes
  • 1/2 cup very thinly vertically sliced red onion
  • 1/4 cup chopped kalamata olives
  • 1 tablespoon capers
  • 2 hard-cooked large eggs, halved
  • 1 (5 oz) can light tuna in olive oil, drained

Preparation

Combine first 5 ingredients, stirring with a whisk. Drizzle dressing over arugula; toss gently to coat. Divide arugula evenly among 4 bowls; top evenly with tomatoes and rest of ingredients.

Nutritional Information

Calories 269, Fat 17g, Protein 14g, Carbohydrate 10g, Fiber 3g, Cholesterol 115mg

www.cookinglight.com