Artichoke Egg Salad
Gluten Free: undefined
Reset 7: undefined
Vegetarian: undefined
MAKES: serving
Ingredients
4 hard-boiled eggs
½ cup cherry tomatoes
½ cup black olives
2 Tbsp olive oil
1 cup artichokes, chopped
4 Tbsp homemade balsamic vinaigrette
1 cup arugula
Balsamic VInaigrette
½ cup balsamic vinegar
¼ cup water
3 Tbsp olive oil
1 Tbsp dijon mustard
1 Tbsp garlic, minced
1 Tsp honey
Salt and pepper
Directions
Boil eggs in water for 10 minutes. Drain and rinse under cold water for 1 minute.
While eggs cook, set the cherry tomatoes on a baking sheet and drizzle with olive oil. Broil on high for 5 minutes or until tomatoes burst and are slightly charred.
Drain the artichoke hearts and chop into ½ inch cubes.
Peel and dice the hard-boiled eggs and toss with tomatoes, artichokes, olives and vinaigrette. Spoon half of the mixture over arugula just before serving.