Tuna, Arugula, and Egg Salad with Pita Chips

Tuna, Arugula, and Egg Salad with Pita Chips
Photo by John Autry

Ingredients

  • 1 teaspoon Dijon mustard
  • ¼ cup chopped kalamata olives
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 2 ounces plain pita chips
  • 6 cups loosely packed baby arugula
  • ½ cup very thinly vertically sliced red onion
  • + 19 more ingredients
    • 2 tablespoons extra-virgin olive oil
    • ½ cup very thinly vertically sliced red onion
    • ¼ cup chopped kalamata olives
    • 2 hard-cooked large eggs, halved
    • 1 cup halved cherry tomatoes
    • 1 cup halved cherry tomatoes
    • 1/8 teaspoon salt
    • 3 tablespoons fresh lemon juice
    • 1 (5-ounce) can light tuna in olive oil, drained
    • 3 tablespoons fresh lemon juice
    • 2 tablespoons extra-virgin olive oil
    • 1/8 teaspoon salt
    • 1 tablespoon capers
    • 2 ounces plain pita chips
    • 6 cups loosely packed baby arugula
    • 1 tablespoon capers
    • 2 hard-cooked large eggs, halved
    • 1 (5-ounce) can light tuna in olive oil, drained
    • ¼ teaspoon freshly ground black pepper

1. 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 next 5 ingredients (through tuna). Serve with pita chips.

View full recipe at My Recipes

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network