ARUGULA, EGG AND TOMATO SALAD

Arugula, Egg and Tomato Salad image

Provided by Pierre Franey

Time 10m

Yield 4 servings

Number Of Ingredients 9

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Ingredients

3/4 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

Steps:

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.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 531 milligrams, Sugar 5 grams