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
