Vibrant Egg and Arugula Salad with Lemon Vinaigrette
Discover a refreshing, vibrant Egg and Arugula Salad with a zesty Lemon Vinaigrette that will brighten your day! This simple, satisfying dish combines nutrient-rich arugula and spinach with cherry tomatoes, red onion, and crumbled feta cheese. Topped with perfectly sliced hard-boiled eggs and a tangy lemon vinaigrette, this salad is a burst of flavors and textures.
Ingredients
6 Oakdell eggs, hard-boiled
4 cups arugula
4 cups spinach
1/4 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup feta cheese, crumbled
1/4 cup blue cheese, crumbled
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
1
Begin by boiling the eggs in a pot of water for about 8-10 minutes, or until hard-boiled. Once cooked, let them cool, then peel and slice the eggs.
2
In a large salad bowl, combine arugula, spinach, cherry tomatoes, red onion, and crumbled feta cheese. If desired, had any other salad fixing you want like cauliflower, carrots, cucumbers etc.
3
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the vinaigrette.
4
Drizzle the tangy lemon vinaigrette over the salad ingredients in the large bowl and toss to coat everything evenly.
5
Divide the salad among plates and top each portion with the sliced hard-boiled eggs.
6
Pair the salad with crusty bread or grilled flatbread for a complete, satisfying meal or serve it as a vibrant side dish to complement your main course.
Tags:
#EasyCooking#EggArugulaSalad#FreshSalad#HealthyEating#HealthyRecipes#LemonVinaigrette#NourishingEats#NutritiousRecipes#QuickMeal#SaladLoversChefBryanCookingwithchefbryan
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